Preheat oven to 375 F (190 C). Heat 1 tbsp olive oil in an ovenproof skillet. Season salmon with salt and pepper. Add salmon to skillet, skin-side-down; sear for 4 minutes or until skin is crisp and golden. Transfer salmon and skillet, without turning, to the oven. Roast for 12 to 15 minutes or until fish flakes with a fork but still has a hint of coral in the middle.
While salmon is roasting, heat butter and remaining olive oil in a small skillet over medium heat. Add shallot and sauté for 2 minutes or until transparent; add garlic and cook for 1 minute. Add flour and stir to combine. Cook, stirring, until roux is lightly golden. Slowly whisk in ReaLemon® Lemon Juice until smooth. Whisk in broth and cream, stirring to combine. Bring to a gentle simmer, stirring, until thickened and smooth. Season with salt and pepper as desired. Serve sauce over salmon.
Tips
For those who don't like the skin, simply slide a thin spatula between the skin and fish to serve or use skinless salmon.
Popular skinless salmon fillets are often sold in 4 oz (113 g) portions. To adjust the cook time for a smaller fillet; reduce the initial searing time to 3 minutes and the oven time to 8 minutes for perfect results.
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