Recipe developed by: Renée Kohlman from Sweetsugarbean
A quick and easy pan-seared salmon dish served with an irresistible dilly mustard cream sauce.
Using paper towels, pat both sides of the fish dry, season with salt and pepper.
Warm 2 Tbsp of the oil in a large skillet over medium heat. Add the salmon to the skillet, skin side up, and cook until golden, about 3-4 minutes, depending on the thickness of the salmon. Flip and cook for an additional 3 minutes. Remove and keep warm on a plate.
Using the same skillet, turn the heat to low, add the remaining oil and stir in the garlic and shallots. Cook, stirring frequently, until fragrant, about 2 minutes. Pour in the wine, scraping up any brown bits, then whisk in the flour and cook for 1 minute, until lightly browned.
Pour in the chicken broth, cream, and mustard. Stir until thickened, about 3 minutes. Season to taste with salt and pepper.
Stir in the greens and dill. Cook until wilted, about 3 minutes. If you find the sauce too thick, thin with a bit more broth or water.
Return the salmon to the skillet and sprinkle with remaining dill. Serve immediately with lemon wedges.
Serving Size 1 fillet
Servings 4
- Amount Per Serving
- Calories 580
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 10g50%
- Cholesterol 115mg39%
- Sodium 600mg25%
- Potassium 803mg23%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Using paper towels, pat both sides of the fish dry, season with salt and pepper.
Warm 2 Tbsp of the oil in a large skillet over medium heat. Add the salmon to the skillet, skin side up, and cook until golden, about 3-4 minutes, depending on the thickness of the salmon. Flip and cook for an additional 3 minutes. Remove and keep warm on a plate.
Using the same skillet, turn the heat to low, add the remaining oil and stir in the garlic and shallots. Cook, stirring frequently, until fragrant, about 2 minutes. Pour in the wine, scraping up any brown bits, then whisk in the flour and cook for 1 minute, until lightly browned.
Pour in the chicken broth, cream, and mustard. Stir until thickened, about 3 minutes. Season to taste with salt and pepper.
Stir in the greens and dill. Cook until wilted, about 3 minutes. If you find the sauce too thick, thin with a bit more broth or water.
Return the salmon to the skillet and sprinkle with remaining dill. Serve immediately with lemon wedges.