Salmon with Lemon-Butter Sauce and Rice

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🐟✨

Cook the rice. Cook the rice in salted boiling water for about 10-12 minutes according to the package instructions, then drain it and let it finish steaming under the lid.

Prepare the lemon. Grate the zest from the lemon and squeeze out the juice.

Cook the cream. Pour the cream into a smaller saucepan and simmer over low heat for about 5 minutes.

Add the lemon juice. Add the lemon juice and cook for a few more minutes.

Stir in the butter. Remove from the heat and gradually stir in the pieces of butter.

Season and set the sauce aside. Add the lemon zest, salt, and pepper and stir.

Add the dill. Finely chop the dill and stir it into the sauce.

Pan-fry the salmon. Heat the olive oil in a pan, add the pressed garlic, and briefly let it release its aroma. Season the salmon with salt and pepper and pan-fry it for about 4 minutes skin-side down and 2 minutes on the other side.

Serve with the sauce and rice. Plate the rice, add the salmon, and drizzle with the lemon-cream sauce 🍽️✨