Description
A rich and creamy salmon dish with fresh herbs and lemon, perfect for special occasions or weeknight dinners.
Ingredients
Scale
- 4 fillets Salmon (or trout)
- 1 cup Heavy Cream (or half-and-half or plant-based cream)
- 1 cup Chicken Broth (or vegetable broth for vegetarian version)
- 2 tablespoons Dijon Mustard (or yellow or whole grain mustard)
- 2 cloves Minced Garlic
- 1 tablespoon Fresh Parsley (or chives or basil)
- 1 tablespoon Fresh Dill (or tarragon)
- 2 wedges Lemon
- 1 teaspoon Crushed Red Pepper Flakes
Instructions
- Heat a large skillet over medium heat. Add a little oil or butter.
- Season the salmon fillets with salt and pepper. Place the salmon in the skillet, skin side down.
- Cook for about 4-5 minutes, then carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through. Remove the salmon and set aside.
- Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds.
- Pour in the chicken broth and let it simmer for a couple of minutes.
- Stir in the heavy cream, Dijon mustard, and crushed red pepper flakes. Mix well.
- Add the fresh parsley and dill, stirring to combine.
- Return the salmon to the skillet, spooning the sauce over the top. Let it cook for another 2-3 minutes, allowing the flavors to meld.
- Squeeze fresh lemon juice over the top before serving for a zesty finish.
Notes
Serve with rice or pasta to soak up the sauce, and garnish with extra herbs or lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 1g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg