Salmon in creamy sour cream and Parmesan sauce

Instructions

• 1
  Start by patting the salmon fillets dry with a paper towel to remove excess moisture. Season them evenly with sweet paprika, salt, and black pepper. Peel and finely chop the onion, and peel and slice the garlic into thicker pieces.
• 2
  In a deep pan, heat 2 tablespoons of olive oil over medium-high heat. Place the salmon fillets in the pan and fry them for 2-3 minutes on each side, until golden and crispy on the outside.
• 3
  Remove the salmon from the pan and set it aside on a plate. Reduce the heat to low, add one tablespoon of butter to the same pan and let it melt. Add the chopped onion and sauté for 4-5 minutes until translucent. Add the garlic and cook for another 1-2 minutes, stirring constantly.
• 4
  Increase the heat to medium-high, pour in the 100 ml of dry white wine and let the sauce reduce for 3-4 minutes, until the liquid is halved. Remove the pan from the heat, add the finely grated Parmesan and stir continuously for about 30 seconds until completely melted. Let the mixture cool for 5-6 minutes.
• 5
  Once slightly cooled, pour the cooking cream into the pan and add the finely chopped parsley. Season to taste with salt, pepper, and lemon juice. Place the salmon fillets back into the pan and simmer everything over medium heat for 1-2 minutes, allowing the flavors to meld.
• 6
  Serve the salmon in creamy sauce immediately, perhaps with a side of rice, pasta, or steamed vegetables. Enjoy your meal!