In a bowl, season the salmon fillets with lemon juice and let them marinate for about 10 minutes.

In a large skillet, sear the fillets for 8 minutes per side (medium-rare), then keep them warm.

In the same skillet, melt the butter and sauté the onion until golden brown.

Remove from the heat, add the cream, mustard, salt, green onions, parsley, rosemary, thyme and mix.

Serve this mixture over the salmon fillets.

*A suggested side dish is a Caprese salad. You can find the recipe here .

This dish pairs perfectly with Segredos da Adega Chardonnay , as the creaminess of the wine complements that of the dish. The acidity of the wine cleanses the palate of the fat present in the dish.

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