Creamy Lemon Dill Salmon
Creamy Lemon Dill Salmon is an easy dinner that never fails to please with a succulent creamy wine sauce, lemon juice, and fresh dill.
Equipment
- skillet
- baking sheet
- oven
Ingredients
Main Ingredients
- 1 ⅓ lb salmon filet or 4 individual slices
- tablespoon olive oil for coating
- to taste salt
- to taste fresh cracked black pepper
- 1 large shallot
- ¼ cup white wine
- 1 juice of 1 lemon
- 1 cup heavy cream
- ¼ cup chopped fresh dill
- 3 tablespoon capers
Garnish
- thin lemon slices
- more fresh chopped dill
Instructions
Cooking Instructions
- Set oven to 400F.
- Lightly coat the bottom of a large skillet with olive oil and heat on medium high heat until hot but not smoking.
- Season the salmon on all sides with salt and pepper, and then sear it on both sides. Remove the salmon to a baking sheet and bake for 12-15 minutes, or until just done through.
- Meanwhile, make the sauce by adding the shallot to the browning pan and saute for a minute or two to soften. Add the wine and let the wine bubble away to reduce for a couple of minutes.
- Add the lemon juice and cream to the pan and bring up to a simmer. Add the fresh dill and the capers. Add salt and pepper to taste.
- When the salmon is done, add it to the pan, nestling it down into the sauce. Spoon some of the sauce over the fish, and garnish with lemon and more fresh dill.
- Serve right away on a bed of wilted spinach, with couscous or a rice pilaf on the side.
Notes
Make a lighter lemon sauce using the Greek egg thickening method. If you aren't a dill fan, you might try tarragon.
Nutrition
Serving: 1servingCalories: 435kcalCarbohydrates: 3gProtein: 31gFat: 32gSaturated Fat: 15gCholesterol: 165mgSodium: 258mgPotassium: 820mgFiber: 1gSugar: 1gVitamin A: 1170IUVitamin C: 3mgCalcium: 67mgIron: 2mg
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