Salmon with a Lemon Dill Cream Sauce

Directions

1. 1

   Lightly drizzle avocado oil over your salmon and distribute the seasonings over all 4 filets. Rub in your seasonings.

2. 2

   Turn your pan on medium to medium-high heat. Add a very light layer of avocado oil to coat your pan before adding all 4 salmon filets, skin-side down. Cook for about 4 minutes.

3. 3

   Once the skin is crispy, and the sides begin to turn pink, flip your salmon. This is optional, but at this point, I added 1 tbsp of unsalted butter and basted the salmon. Remove from your pan and set aside on a wire rack once they are just finished, typically about 3-5 minutes - do not overcook to avoid rubbery texture.

4. 4

   Into the same pan on medium heat, add your shallots and minced garlic for 1-2 minutes, until fragrant. Then, add your heavy cream, white wine, lemon juice, and dijon mustard. Stir, and allow this to simmer for a few minutes.

5. 5

   Add in the unsalted butter, dill, and seasonings to taste. Mix, and then add your salmon filets back into the pan with the sauce, basting for a couple of minutes on low or medium-low heat.

6. 6

   I served this with rice, then garnished with dill and lemon slices.