Prepare ingredients: Start by patting the salmon dry and seasoning it generously with garlic powder, sweet paprika, salt, and pepper. Grate the carrot, dice the onion, mince the garlic, and chop the fresh dill for a burst of flavor.

Heat oil and butter: In a nonstick skillet, warm olive oil and unsalted butter over medium-high heat until the butter melts and foams.

Sear salmon: Place the seasoned salmon fillets in the skillet and sear them for about 3 minutes on each side until they are crispy and golden. Remove and set aside.

Sauté vegetables: In the same skillet, add the grated carrot, minced garlic, and diced onion. Sauté for about 3 minutes until softened.

Add spices and flour: Sprinkle in ground turmeric, additional salt and pepper to taste, and all-purpose flour. Stir to combine.

Simmer broth: Pour in vegetable broth, stirring continuously. Bring to a gentle simmer for about 1 minute until slightly thickened.

Make the creamy sauce: Add heavy cream, lemon juice, and chopped dill, stirring until well incorporated.

Return salmon to sauce: Gently place the seared salmon back into the skillet and simmer for an additional 3 minutes.

Serve and enjoy: Plate the salmon with a spoonful of creamy dill sauce and finish with extra dill and freshly ground black pepper.