- Salmon (2 fillets)
- Mushrooms (any variety)
- Parsley (a bunch finely chopped)
- Lemon juice (1/2 lemon)
- Butter (2 tablespoon; should be at room temperature)
- Cayenne Pepper (to taste)
- White wine (1/2 cup)
- Olive Oil
- Salt (to taste)
- Dill (optional; for garnish)
Season the fillets with salt and cayenne pepper on both sides and set it aside.
Place a pan on medium high heat and then add a tablespoon of butter along with some olive oil. Once the butter has melted add the mushrooms and season with salt. Cook till the mushrooms turn golden brown.
Clear space in the middle of the pan and then place the fish skin side down. Cook for 4-5 minutes and the flip the fish over and continue cooking for another 3-4 minutes or until done.
Once the fish is cooked move it over to a plate. Add the white wine and set the heat to low and cook till its reduced to half and then add the lemon juice.
Add the chopped parsley and the remaining butter and keep moving the butter till its melted down. Turn off the heat and then taste for seasoning.
Spoon the sauce over the fish and garnish it with some dill. You can serve some roasted vegetables on the side.