Luscious Lemon-Caper Salmon

Season both sides of salmon fillets with salt and pepper.

Heat 1 tablespoon of butter and olive oil in a large nonstick skillet over medium-high heat.

Carefully place the salmon fillets in the skillet, and cook for 4 minutes on each side or until it reaches your desired doneness. Transfer salmon to a warm plate and cover with foil to keep warm.

In the same skillet, melt the remaining 1 tablespoon of butter. Add garlic and sauté for 1 minute until fragrant.

Pour in the white wine, and bring it to a boil while scraping any browned bits from the bottom of the skillet. Cook until the wine has nearly evaporated.

Pour in 3/4 cup of chicken broth and the lemon juice, and bring the mixture to a boil. Cook for 1 more minute.

In a small bowl, mix the cornstarch with 1/4 cup of reserved chicken broth. Whisk well, and pour the mixture into the skillet. Stir to create a sauce and cook for 1 minute or until slightly thickened.

Stir in the cream and add the capers. Return the salmon fillets to the skillet.

Garnish with fresh parsley and lemon slices. Serve immediately, spooning the sauce over the salmon. Enjoy with rice, pasta, vegetables, or a fresh salad.