Pan Seared Salmon with Garlic Cream Sauce

I don't even know how to explain how great this recipe was! I made it yesterday and I COULD NOT stop eating it. My salmon melted like butter and the sauce was bright and very flavorful. To make this recipe Keto, I removed the noodles and replaced them with the Shirataki (Konjac) noodles! I also used broccolini instead of asparagus. Let me know how you all like this!

Ingredients

· 1 bag Shirataki Noodles

· 2 pounds center cut salmon cut into 5-6 uniform pieces

· 1 tablespoon extra virgin olive oil

· fresh ground pepper

· kosher or sea salt

· 3 tablespoons butter at room temperature

· 2 shallots sliced

· 3 cloves garlic minced

· 1 cup dry white wine

· 1/2 to 1 cup heavy cream or half and half

· 1/2 bunch Italian parsley chopped

· Fresh grated parmesean or pecorino cheese to taste

Instructions

1. Preheat oven to 350 degrees.

2. Drain & sauté the Shirataki (konjac) noodles according to instructions

3. Season both side of salmon with salt and pepper.

4. Heat black steal or cast iron pan to a medium-hot temperature.

5. Add olive oil.

6. Place salmon skin side down in pan.

7. Cook approximately 3 minutes until the bottom half of the salmon is no longer translucent.

8. Add butter to pan and melt.

9. Spoon butter over the top of the salmon for about 30 seconds until the top is slightly cooked.

10. Place pan in oven for 3 minutes.

11. Spoon butter over the top of the salmon a second time and place back in over for another 3 minutes or until salmon is slightly less cooked then desired doneness, about 130 degrees.

12. Remove salmon from pan and loosely tent with foil.

13. Saute shallots in drippings for 2 minutes.

14. Add garlic and continue sauteing 1-2 minutes.

15. Add wine and bring to gentle simmer, reducing slightly.

16. Turn off heat.

17. Add cream or half and half and parsley.

18. Taste sauce and add salt and pepper if needed.

19. Place salmon on a bed of cooked pasta.

Top salmon with sauce, a squeeze of lemon, and fresh grated cheese