Baked Salmon with Butter Lemon Cream Sauce

EASY SALMON:

• 4 (6 oz | 170 g) skinless salmon fillets
• 2 tablespoons freshly squeezed lemon juice, divided
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 2 tablespoons dry white wine, (optional -- can sub with 2 teaspoons Dijon mustard))
• Salt, to season
• Cracked black pepper, to season

CREAM SAUCE:

• 1/4 cup unsalted butter
• 2 teaspoons minced garlic
• 2 tablespoons dry white wine, (can sub with 1 teaspoon Dijon mustard)
• 1/2 cup cream (heavy, whipping or thickened)
• 1-2 tablespoons freshly squeezed lemon juice,
• 1 tablespoon fresh chopped parsley, divided

• Heat oven to 425°F (220°C). Lightly grease a baking dish.
• Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and wine together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper.
• Bake for 10-12 minutes, or until salmon is opaque throughout.
• While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds). 
• Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.
• Take off the heat and stir through lemon juice and parsley.
• Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.
• Serve and enjoy!