Description
This one-pan dinner features tender salmon in a light garlic cream sauce with peas, ready in 30 minutes.
Ingredients
- 4 salmon fillets, 6 ounces each and about 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 3/4 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon Dijon mustard
- 1 cup frozen green peas
- 2 tablespoons fresh dill, finely chopped
Instructions
- Pat the salmon fillets dry with paper towels. Season both sides evenly with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Place the salmon fillets skin side down and cook for 4 to 5 minutes until the skin is crisp and releases easily. Flip and cook another 3 to 4 minutes until lightly golden but not fully cooked through. Transfer salmon to a plate.
- In the same skillet, reduce heat to medium low and add butter. Once melted, stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and simmer for 3 to 4 minutes, scraping up any browned bits, until slightly reduced.
- Stir in heavy cream, lemon juice, lemon zest, and Dijon mustard. Simmer gently for 4 to 5 minutes until the sauce thickens slightly.
- Add frozen peas and cook for 2 to 3 minutes until heated through.
- Return the salmon fillets to the skillet, spooning sauce over the top. Cover and simmer on low for 4 to 6 minutes until the salmon reaches an internal temperature of 145 degrees F and flakes easily with a fork.
- Sprinkle fresh dill over the salmon and sauce. Serve immediately with extra sauce spooned over each fillet.
Notes
- Serve over steamed rice or mashed potatoes to soak up the creamy dill sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet
- Cuisine: American