serves 4

• 4 (6 oz) skinless salmon fillets (about 1-inch thick) Coupons

• Salt and freshly ground black pepper

• 2 tsp olive oil

• 2 garlic cloves, minced

• 1/4 cup low-sodium chicken broth

• 2 Tbsp fresh lemon juice

• 3 Tbsp + 1 tsp unsalted butter, diced into 1 Tbsp pieces

• 1/2 tsp honey

• 2 Tbsp minced fresh parsley

• Lemon slices for garnish (optional)

Directions

• Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside.

• Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.

• Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

• Recipe source: Cooking Classy