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This filling salmon is a little zesty from the spices and rich from the Parmesan. The healthy fat in salmon creates the satiating feeling you get from a full-flavored dish.
1 tablespoon Gefen Extra-Virgin Olive Oil
4 (4-ounce) salmon fillets
2 teaspoons Cajun or shawarma seasoning, divided
1/4 cup freshly grated Parmesan cheese, divided
1/4 teaspoon ground black pepper
2 tablespoons butter
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/3 cup Manischewitz Vegetable Broth
juice of 1 lemon
1 tablespoon honey
1 tablespoon freshly chopped parsley, plus more for garnish
lemon slices, for serving
Heat oil in a large skillet over medium-high heat. Sprinkle salmon with one teaspoon Cajun seasoning, two tablespoons Parmesan cheese, and pepper, then add to the skillet, skin-side up. Cook until deeply golden, about six minutes, then flip and cook two minutes more. Transfer to a plate.
Add butter and garlic to skillet. When butter has melted, stir in broth, lemon juice, honey, remaining teaspoon Cajun seasoning, parsley, and remaining two tablespoons Parmesan cheese. Bring to a simmer.
Reduce heat to medium and return salmon to the skillet. Simmer until sauce has reduced and salmon is cooked through, three to four minutes.
Add lemon slices and serve.
Photos by Chay Berger
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