Pan Seared Herb and Lemon Salmon With a Garlic Sauce

January 16, 2013

What You Need:

• 4-5 Garlic Cloves
• 2 Teaspoons of Herbs De Provence
• 2 Teaspoons of Red Wine Vinegar
• 2 Teaspoons of Olive Oil 
• 4 Tablespoons of Dijon Mustard
• Olive Oil for Pan Searing
• 4 Salmon Fillets
• Salt and Pepper to taste
• Dash of Garlic Salt
• 4 Lemon Wedges 

Process: 

 1. In a food processor, combine garlic, Herbs de Provence, Red wine vinegar, oil, and dijon mustard. Pulse until a chunky paste forms. 

 2. Season salmon with salt and pepper, as well as a dash of garlic salt. 

 3. Heat enough oil to cover the bottom of a skillet and heat the pan over medium-high heat. 

 4. Place the salmon in the pan skin side up first and do not move the fish, let cook for 4 minutes. 

 5. After 4 minutes, flip the Salmon and cook skin side down for another 4 minutes. 

 6. Plate the salmon and drizzle the Garlic Sauce on top, Drizzle with lemon juice and serve!