Skillet Salmon With Lemon and Dill Cream Sauce
Skillet salmon with lemon and dill cream sauce - delectable, creamy, delicious. Pair it with shell pasta and a side salad, and you have a complete meal and a match made in heaven!
Servings: 4 servings
- 1 pound salmon portions (about 4 ounces each)
- 2 Tbsp olive oil, divided
- 2 Tbsp garlic, minced
- 1 large lemon, (2 tsp zest and ¼ cup juice)
- 1 cup heavy whipping cream
- 1 tsp dry dill weed
- ½ tsp salt
- ½ tsp ground black pepper
Add oil to skillet and heat to medium heat for 5 minutes.
Add salmon to hot skillet and cook for 3 minutes.
Flip salmon. Peel skin off and discard. Cook for 3 minutes.
Remove salmon from pan to a large plate or platter.
Add oil, garlic, and dill to pan with heat on low-medium. Saute for 2-3 minutes or until garlic starts to brown.
Add lemon zest, lemon juice, cream, salt, and pepper. Heat until bubbly and a bit thickened (don't boil).
Add salmon back to the pan to warm salmon. Serve right away over pasta or rice.