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Ingredients
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- 1 tbsp olive oil
- 1 tbsp butter
- 4 salmon fillets
- Salt, to taste
- 1 shallot, chopped
- 2 cloves garlic, minced
- Zest of 1/2 lemon
- 2/3 cup chicken or fish stock (175ml)
- 1/2 cup crème fraîche or heavy cream (125ml)
- 1/2 tbsp fresh dill
Instructions
- Heat olive oil and butter in a non-stick pan over medium-high heat.
- Season salmon fillets with salt, and sear skin-side up for 3-4 minutes.
- Flip fillets and cook for 2 more minutes, then transfer to a plate.
- In the same pan, sauté shallots for 2-3 minutes, add garlic and lemon zest.
- Deglaze with chicken or fish stock; simmer for about 10 minutes.
- Stir in crème fraîche or heavy cream and fresh dill; bubble for 5 minutes.
- Return salmon to the pan; simmer in the sauce for 5-7 minutes.
Notes
Avoid overcooking the salmon; it continues to cook in the sauce.
Fresh dill offers superior flavor, but dried dill can be a substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 500
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 30
- Cholesterol: 80