Creamy Lemon Dill Salmon
Creamy Lemon Dill Salmon ~ an easy dinner that never fails to please. The salmon is succulent because it's bathed in a creamy wine sauce perked up with lots of lemon juice and fresh dill. It almost doesn't matter what you serve with it, all attention will be riveted right here.
Servings: 4 servings
Calories: 435kcal
Ingredients
- 1 1/3 lb salmon filet (or 4 individual slices)
- olive oil
- salt and fresh cracked black pepper
- 1 large shallot
- 1/4 cup white wine
- juice of 1 lemon
- 1 cup heavy cream
- 1/4 cup chopped fresh dill
- 3 Tbsp capers
garnish
- thin lemon slices
- more fresh chopped dill
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, you can see it in my recipe for CHICKEN IN LEMON SAUCE WITH OLIVES. The sauce will be silky, thick, and lemony, without any cream at all.
- If you aren't a dill fan, you might try tarragon.
Nutrition
Calories: 435kcal | Carbohydrates: 3g | Protein: 31g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 165mg | Sodium: 258mg | Potassium: 820mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1170IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg