Creamy Dill Salmon

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound fresh salmon (cut into 4 pieces)

1/4 teaspoon garlic powder

Salt & pepper (to taste)

Flour (for dredging)

1 tablespoon olive oil

1 tablespoon butter

1/2 cup chicken broth or dry white wine

1 teaspoon lemon juice

1/2 teaspoon Dijon mustard

1 cup heavy/whipping cream

1 tablespoon finely chopped fresh dill

Directions

Cut your salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt & pepper. Coat each piece in flour on all sides.

Add the olive oil and butter to a skillet over medium-high heat. When the pan is hot, add the fish. Cook the salmon for 3-4 minutes/side or until it's nicely browned. Don't overcook - the salmon shouldn't be cooked fully yet. Remove the fish to a plate and set it aside.

Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until the mustard has been incorporated, and let it bubble for 1-2 minutes.

Add the cream and dill to the pan and give it a good stir.

Place the salmon back in the pan and let it cook for another 5 minutes or so until the sauce has thickened a bit and the fish has cooked through. Season with extra salt & pepper if needed. I like to serve it with fresh chopped parsley and a squeeze of lemon juice over the fish.

Nutrition

• Calories: 425 kcal
• Total Fat: 36 g
• Saturated Fat: 17 g
• Cholesterol: 151 mg
• Sodium: 212 mg
• Total Carbohydrate: 2 g
• Total Sugars: 1 g
• Protein: 24 g