French Salmon Meunière

Chop the parsley finely. Grate the lemon zest and cut it in two and press the juice.

Season the salmon fillets with salt and pepper. Coat in flour.

In a pan, add a drizzle of olive oil. Place the salmon fillets on the pan skin side for 3 minutes on medium-high heat. Flip over and cook on the other side for 2 minutes depending on the thickness of the salmon fillets. Flip the filets one more time.

Reduce the heat on low. Add butter to the pan and cook on medium heat, stirring continuously for about 2 minutes until it turns into brown butter, meaning that the color of the butter start to become golden brown. Add the lemon juice, parsley, and the lemon zest.

I like add some capers and lemon zest even if it is not the traditional French Meunière recipe.

Step five: Serve the salmon fillets on a plate or serving plate, pour the lemon sauce on top. You can add a few lemon slices for decoration and more parsley. Bon appétit!