Citrus and Herb Salmon

I went back and forth all day trying to figure out what my first post should be. From muffins to soup to pasta. Then I decided I'll post whatever I decide to make for dinner. This just happens to be a household favorite and quite bold, a fantastic combination! I’m always looking for ways to change the “usual” way of cooking something. Most prefer Salmon grilled. And while I’m not against grilling I wanted a new spin. In this dish every bit gets used up, with the drippings reduced into a smooth rich sauce. It goes great with steamed broccoli, I wish I had some on hand tonight!

4 Tbsp Olive Oil

½ White Onion minced

5 cloves of garlic minced

2 salmon fillets

2 tsp dried parsley

3 tsp dried oregano

1 tsp dried rosemary

2 chopped green onions

1 medium lemon- thinly sliced and seeded

For Pan Sauce:

½ cup dry white wine (such as Pinot Grigio)

1 Tbsp olive oil

1/3 cup low fat sour cream

¼ cup Grated Parmesan Cheese

Salt and Pepper to taste

Heat olive oil in a large skillet over low to medium heat. Add onion and garlic, cook until translucent. Turn heat to medium and place salmon in skillet skin side down. The skin will easily peel off after the fish is cooked. Season fish with parsley, oregano, rosemary and green onions. Add salt, and pepper to taste. Place lemon slices on fillets and scatter the remaining in the skillet. Cook 4 minutes on each side, turning once. It should be firm with some give to it, not squishy. Once the salmon is cooked take out of the pan and place it in foil to keep warm. Turn heat to high and remove any really burnt bits and lemon slices. Pour in wine and scrape the bottom of the skillet. Bring to a boil. Stir in sour cream and parmesan. Once incorporated add 1 Tbsp olive oil and turn off heat. I like this Salmon served over rigatoni (I love Dreamfields) or with roasted new potatoes. Poor the sauce over the fish or the pasta or both! YUM!! And if you're like me you'll steam a couple pieces for the dog too :)