This pan-seared salmon with creamy dill sauce is a flavorful and quick dish that pairs perfectly with roasted potatoes. The salmon is cooked to golden perfection and topped with a luscious dill sauce made from chicken broth, crème fraîche, and fresh lemon zest. The dish is further elevated with the addition of tender roasted potatoes. It’s an ideal meal for a cozy weeknight dinner or when you want to impress guests.
Ingredients
For the Salmon:
- 1/2 tbsp olive oil
- 1 tbsp butter
- 2 skinless salmon fillets
- Salt and freshly ground black pepper, to taste
For the Dill Sauce:
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- 3/4 cup (180ml) chicken broth
- 3/4 cup (200g) crème fraîche or sour cream
- Small handful of fresh dill, chopped
- Salt and black pepper, to taste
- 1/2 tbsp butter
- 1/2 cup (180ml) warm milk
For the Roasted Potatoes:
- 1 kg (2 lb) russet potatoes, peeled and cut into chunks
- 1 tbsp salt
- Water, for boiling
Directions
-
Cook the Salmon:
Heat olive oil and butter in a skillet over medium-high heat. Once the oil and butter are hot, place the skinless salmon fillets in the skillet. Sprinkle them with salt and freshly ground black pepper. Let them cook undisturbed for 3 minutes until golden, then flip to the other side and cook for another 2 minutes. Transfer the cooked salmon to a plate and set aside. -
Prepare the Dill Sauce:
Lower the heat to medium in the same skillet. Add the finely chopped shallots and sauté for 2 minutes until softened. Stir in the minced garlic and cook for another minute. Add the zest of 1 lemon and cook for another minute until fragrant. -
Simmer the Sauce:
Pour in the chicken broth and let it simmer for 5 minutes to reduce slightly. Stir in the crème fraîche (or sour cream), fresh dill, salt, and black pepper to taste. Add 1/2 tbsp butter and let the sauce gently bubble for another 5 minutes. Stir in 1/2 cup of warm milk, and mix until everything is well combined. -
Prepare the Potatoes:
Meanwhile, peel and cut the russet potatoes into chunks. Add them to a pot with water and 1 tbsp salt. Bring to a boil and cook for about 18 minutes, or until tender when pierced with a fork. Drain the potatoes and set them aside. -
Finish the Dish:
Return the cooked salmon fillets to the skillet with the creamy dill sauce. Let them simmer for 3–5 minutes, just until the salmon is cooked through and infused with the flavor of the sauce. -
Serve:
Serve the salmon with a generous spoonful of the creamy dill sauce on top. Plate the roasted potatoes alongside for a complete and satisfying meal.
Serving Suggestions
- Serve with a side salad for a light, refreshing contrast to the richness of the salmon and sauce.
- Pair with steamed vegetables, such as green beans or asparagus, for added nutrition and color.
- A glass of white wine, such as Chardonnay, would pair beautifully with this rich dish.
Cooking Tips
- Make sure to not overcook the salmon; it should be tender and flaky inside.
- If you prefer a smoother sauce, you can blend the sauce ingredients using an immersion blender before adding the salmon back in.
- You can substitute the crème fraîche with heavy cream if you prefer a richer, thicker sauce.
Nutritional Benefits
- Salmon: Rich in omega-3 fatty acids, protein, and vitamin D, salmon is excellent for heart health and supports brain function.
- Dill: Fresh dill provides antioxidants and is known for its anti-inflammatory properties.
- Potatoes: A great source of potassium and fiber, potatoes help support heart health and digestion.
Conclusion
This pan-seared salmon with creamy dill sauce and roasted potatoes is a delicious, balanced meal that combines savory, creamy, and fresh flavors. The rich dill sauce, the crispy salmon, and the tender potatoes all come together to create a dish that is both comforting and elegant. Perfect for any occasion, this meal is sure to impress your family or guests!
Frequently Asked Questions (FAQs)
1. Can I make this dish ahead of time?
You can prepare the dill sauce and roast the potatoes ahead of time. Store them separately in the fridge and reheat them before serving. Cook the salmon fresh when you’re ready to serve.
2. Can I use a different type of fish?
Yes, you can substitute the salmon with other firm fish like trout or cod, though the cooking times may vary.
3. Can I make the sauce without chicken broth?
Yes, you can use vegetable broth or water as a substitute for the chicken broth for a lighter version.
4. Can I add vegetables to this dish?
Absolutely! You can add vegetables such as steamed broccoli, sautéed spinach, or roasted carrots to complement the meal.
5. How do I store leftovers?
Store the leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat the salmon and sauce gently over low heat to avoid overcooking the fish.