- 2 Salmon filets
- 2-3 Tbsp avocado oil
- Kosher salt
- Fresh ground black pepper
- 1/4 dry white wine
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 4 Tbsp unsalted butter
- 2 Tbsp fresh lemon juice
- Zest of 1 lemon
- 2 Tbsp Dijon Mustard
- 2 Tbsp Minced Garlic
- 1 small finely chopped shallot
- 3 Tbsp fresh chopped dill
Pat salmon dry and add salt and pepper both sides.
Heat medium/large pan over medium high heat and add avocado oil.
Cook salmon for 3-4 minutes on each side until internal temp reaches 145. Pull salmon off the pan and set aside in foil.
Deglaze the same pan you cooked the fish with the white wine. Then add shallot and garlic and butter.
Add lemon juice and zest, and dijon mustard
Add broth, heavy cream and dill. Continue to cook until sauce thickens.
Adjust salt and pepper.
Plate s follows
- Cauliflower Mash
- Creamy Lemon Dill sauce
- Garnish with slices of lemon and sprig of fresh dill
Steamed Brocolli or Steamed asparagus