Creamy Grapefruit Salmon

Ingredients

• 1 ¼ lb. salmon, cut into 4 filets
• ¼ tsp salt
• ¼ tsp pepper
• 2 Tbsp unsalted butter, divided
• ¾ cup diced onion (1 medium onion)
• 2 cloves garlic, minced
• ½ Tbsp grapefruit zest
• ¾ cup grapefruit juice (preferably freshly squeezed)
• ½ cup heavy cream
• Basil

Instructions

• Lightly season salmon filets on each side with salt and pepper.
• In a large skillet, melt 1 Tbsp butter over medium heat. Add salmon to the pan, skin-side-up and cook for about 4 minutes. Flip and cook for another 4 minutes skin-side-down. Remove salmon from pan and set aside on a plate.
• Add remaining 1 Tbsp butter to the skillet. Add onion and cook for 5 minutes. Add garlic and cook for another 2 minutes, until garlic is fragrant and onions are translucent.
• Add grapefruit zest and juice to pan and bring to a simmer, scraping up the browned bits from the bottom of the pan with a spatula. Once simmering, slowly pour the cream into the pan. Stir and let sauce thicken a bit.
• Add salmon back to pan to heat through, spooning sauce over the salmon.
• Serve salmon with brown rice, quinoa, or pasta or simply with a vegetable side.