Zest about ½ of a lemon. Cut the lemons in half and juice 3 of the halves. Slice the remaining half.
Heat the oil in an oven-proof skillet over medium-high heat.
Add the salmon and sear for 2-3 minutes on each side, or until golden brown. Set aside on a plate.
To the same skillet cook the garlic for 30 seconds, over medium heat.
Add in the mascarpone together with the lemon zest and juice. Stir in the fresh dill and 2-3 tbsp of water to thin the sauce a bit.
Return the salmon back into the pan and top with lemon slices.
Cook for 4-6 mins until the salmon is cooked through and flaky and the sauce is bubbly.
mascarpone can be substituted with any other creamy cheese of choice
Use fresh dill and fresh garlic for the best flavor
It is best to use skinless salmon but if your prefer skin on salmon thats fine as well.
Storage:Place leftovers in a container and store them in the fridge for up to 3 days. Reheat in the microwave when ready to eat. Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.