Salmon with Herb and Garlic Cream Sauce

Step 1: Pat the salmon dry, then sprinkle it with the salt and pepper.

Step 2: Heat the oil in a large nonstick skillet over medium-high heat. Add the salmon presentation-side down and cook for 3 minutes, until golden brown.

Step 3: Turn the salmon and cook the other side for another 2 minutes, until its internal temperature reaches 49°C / 120°F for the recommended medium-rare doneness, or cook it to your taste.

Step 4: When the salmon is almost cooked, add the butter. Let it melt, then spoon it over the salmon a few times.

Step 5: Transfer the salmon to a plate and cover it loosely with foil to keep warm.

Step 6: Add the garlic to the same skillet and stir for 20 seconds, or until light golden.

Step 7: Add the white wine and turn the heat to high. Bring it to a simmer, stirring the bottom of the pan to loosen the browned bits into the sauce. Cook for 1 minute, or until most of the wine has evaporated and its winey smell is gone.

Step 8: Add the cream and chicken stock, then simmer over medium heat for 2–3 minutes, until reduced and slightly thickened.

Step 9: Stir in the Parmesan, then the herbs. Taste the sauce and add more salt and pepper if needed.

Step 10: Serve the salmon with the creamy sauce and something to soak it up. Mashed potato is one suggested pairing.