Salmon with Lemon Dill Sauce
By Julia Frey of Vikalinka · vikalinka.com
30 min4
Pan-seared salmon fillets finished in a creamy lemon dill sauce with shallots and garlic.
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| prepPreheat a non-stick pan over medium-high heat | ||||||||
| 1 tbsp olive oil | Sear salmon skin-side up, 3–4 min | Flip salmon, cook 2 min longer; remove | Cook shallot 2–3 min over low heat | Add garlic, lemon zest; sauté 30 sec | Deglaze with stock, simmer 10 min | Stir in cream & dill, simmer 5 min | Return salmon, simmer 5–7 min until opaque | Season with salt to taste, serve |
| 1 tbsp butter | ||||||||
| 4 salmon fillets | ||||||||
| salt and pepper | ||||||||
| 1 shallot, chopped | ||||||||
| 2 cloves garlic, minced | ||||||||
| 1/2 lemon, zest only | ||||||||
| 175 ml chicken or fish stock | ||||||||
| 125 ml crème fraîche or heavy cream | ||||||||
| 1/2 tbsp fresh dill | ||||||||
| salt to taste | ||||||||
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