Salmon with Beurre Blanc Sauce

This is a classic French dish featuring a rich, buttery sauce served over perfectly cooked salmon.

Ingredients - Serves 4

Season the salmon fillets with salt and pepper.
Heat the olive oil in a skillet over medium-high heat. Add the salmon and cook for 4-5 minutes on each side, until cooked through. Remove from the skillet and keep warm.
In the same skillet, add the white wine, vinegar, and shallots. Cook over medium heat until the liquid is reduced by half.
Add the heavy cream and bring to a simmer. Gradually whisk in the butter, one piece at a time, until the sauce is thick and creamy. Do not let the sauce boil.
Remove the sauce from the heat and stir in the lemon juice and parsley. Season with additional salt and pepper, if needed.
Serve the salmon fillets with the beurre blanc sauce spooned over the top.