This quick and easy pan-seared salmon dish is served with an irresistible dilly mustard cream sauce for a delicious weeknight dinner.
Salmon with Mustard Dill Cream Sauce
- 4 (6 oz/170 g) salmon filets, skin on
- salt and black pepper
- 3 Tbsp canola oil, divided
- 2 garlic cloves, minced
- 1 shallot diced
- 1/2 cup dry white wine (or water/broth)
- 2 Tbsp all-purpose flour
- 1 cup sodium-reduced chicken broth
- 1 cup half and half or 18% coffee cream
- 1 Tbsp Dijon mustard
- 3 cups chopped kale ((stems removed), or baby kale/spinach
- 3 Tbsp chopped fresh dill, plus more for garnish
- 1 lemon, cut into wedges
- Using paper towels, pat both sides of the fish dry, season with salt and pepper.
- Warm 2 Tbsp of the oil in a large skillet over medium heat. Add the salmon to the skillet, skin side up, and cook until golden, about 3-4 minutes, depending on the thickness of the salmon. Flip and cook for an additional 3 minutes. Remove and keep warm on a plate.
- Using the same skillet, turn the heat to low, add the remaining oil and stir in the garlic and shallots. Cook, stirring frequently, until fragrant, about 2 minutes. Pour in the wine, scraping up any brown bits, then whisk in the flour and cook for 1 minute, until lightly browned.
- Pour in the chicken broth, cream, and mustard. Stir until thickened, about 3 minutes. Season to taste with salt and pepper.4. Pour in the chicken broth, cream, and mustard. Stir until thickened, about 3 minutes. Season to taste with salt and pepper.
- Stir in the greens and dill. Cook until wilted, about 3 minutes. If you find the sauce too thick, thin with a bit more broth or water.
- Return the salmon to the skillet and sprinkle with remaining dill. Serve immediately with lemon wedges.