Spring Salmon

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Spring Salmon
  • 2Servings


  • 3 tablespoons cold butter
  • 2 skinless salmon fillets
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped chives
  • Coarsely ground black pepper
  • 2 cups arugula
  • Lemon wedges


In skillet, heat 2 tbsp. butter over medium-high. Season fish; cook 3 minutes per side. Transfer to plates. Wipe skillet, then add next 3 ingredients; boil to thicken sauce. Off heat, whisk in remaining 1 tbsp. butter. Spoon sauce over fish; top with chives and pepper. Serve with arugula and lemon wedges.