Pan Seared Salmon with a Mustard Dill Cream Sauce is such a flavourful, elegant dish that anyone can pull off. Pan seared salmon is perfectly delicious on it’s own but when you add a bright sauce like this it takes it to a whole new level!
Salmon is a healthy meal and adding the mustard dill cream sauce and spinach gives it a real colour and flavour boost. It comes together so quickly yet it’s sure to impress anyone.
Heat a large non-stick saucepan over medium-high heat.⠀
Add 1 1/2 tsp olive oil for each fillet.
Dry both sides of the salmon with paper towel and season with salt and pepper.⠀
Place salmon in saucepan flesh side down.
Cook 4 minutes without turning at all (you want to develop a sear).
Flip and cook 3 more minutes and when done, remove to a plate.⠀
To the drippings, add the garlic and sauté for 30 seconds or until aromatic.
Add broth and reduce for 3-4 minutes.
Combine cream, honey and dijon and add to the pan and stir to combine.
Meanwhile combine cornstarch with 1 tbls broth.
Stir that into pan along with the 1/2 the dill and lemon juice.
Add spinach and let wilt for a couple minutes.
Nestle the salmon back into the pan and let cook in the sauce for 2 minutes.
Sprinkle with other half of dill and lemon zest.
As the salmon is so delicious, the sides should be simple and fresh. I serve it with either a basic green salad or al danté beans and baby potatoes.
Ingredients
Directions
Salmon is a healthy meal and adding the mustard dill cream sauce and spinach gives it a real colour and flavour boost. It comes together so quickly yet it’s sure to impress anyone.
Heat a large non-stick saucepan over medium-high heat.⠀
Add 1 1/2 tsp olive oil for each fillet.
Dry both sides of the salmon with paper towel and season with salt and pepper.⠀
Place salmon in saucepan flesh side down.
Cook 4 minutes without turning at all (you want to develop a sear).
Flip and cook 3 more minutes and when done, remove to a plate.⠀
To the drippings, add the garlic and sauté for 30 seconds or until aromatic.
Add broth and reduce for 3-4 minutes.
Combine cream, honey and dijon and add to the pan and stir to combine.
Meanwhile combine cornstarch with 1 tbls broth.
Stir that into pan along with the 1/2 the dill and lemon juice.
Add spinach and let wilt for a couple minutes.
Nestle the salmon back into the pan and let cook in the sauce for 2 minutes.
Sprinkle with other half of dill and lemon zest.
As the salmon is so delicious, the sides should be simple and fresh. I serve it with either a basic green salad or al danté beans and baby potatoes.