Salmon Fillet w/ Chardonnay Sauce

Season the salmon fillets with salt and pepper on both sides.

Heat the olive oil in a large skillet over medium-high heat.

Place the salmon fillets in the skillet, skin-side down if they have skin, and cook for about 4-5 minutes until the skin is crispy and golden brown.

Carefully flip the salmon fillets and cook for another 3-4 minutes until they are cooked through and flake easily with a fork. Remove the salmon from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the Chardonnay wine and chicken or vegetable broth, scraping up any browned bits from the bottom of the skillet.

Allow the sauce to simmer for about 2-3 minutes until it reduces slightly.

Stir in the lemon juice and chopped parsley, and season with salt and pepper to taste.

Return the salmon fillets to the skillet, spooning the sauce over the top.

Cook for another 1-2 minutes to heat the salmon through and allow it to soak up some of the sauce.

Serve the salmon fillets hot, garnished with lemon slices and additional chopped parsley if desired.

This dish pairs beautifully with a glass of Chardonnay wine, of course! Enjoy!