Meyer Lemon Cream Sauce For Salmon

• 2 (4 ounce) salmon fillets
• salt and ground black pepper to taste
• 2 tablespoons butter, divided
• 1 clove garlic
• 1/2 cup heavy cream
• 2 teaspoons Meyer lemon juice
• 1/4 pinch dried dill weed

1. Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
2. Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
3. Serve sauce over salmon.

salmon fillets, salt, butter, clove garlic, heavy cream, lemon juice, dill weed

Taken from www.allrecipes.com/recipe/268768/meyer-lemon-cream-sauce-for-salmon/ (may not work)