👩🍳 Instructions
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1
Pat salmon fillets completely dry with paper towels. Season generously on both sides with salt and pepper.
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2
Heat olive oil in a large skillet (preferably cast iron) over medium-high heat until shimmering. Place salmon fillets, skin-side down if applicable, into the hot pan.
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3
Sear for 4-5 minutes until the skin is crispy and golden. Flip the salmon and cook for another 3-5 minutes, depending on thickness, until it reaches an internal temperature of 145°F (63°C) and flakes easily. Remove salmon from the skillet and set aside to rest.
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4
In the same skillet (or a small saucepan), melt unsalted butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
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5
Pour in the heavy cream and vegetable or chicken broth. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Remove from heat.
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6
Stir in fresh lemon juice and chopped dill. Season the sauce with salt and pepper to taste, adjusting as needed.
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7
To serve, spoon a generous amount of lemon dill sauce onto individual plates. Place a cooked salmon fillet on top of the sauce. Garnish with halved cherry tomatoes and extra fresh dill, if desired. Serve immediately.
💡 Notes
For dairy-free, substitute plant-based butter and full-fat coconut milk (or other dairy-free cream alternative) for the butter and heavy cream. Don't overcook your salmon; it will continue to cook slightly after removal from heat. Fresh dill is key for the best flavor.
🥗 Nutrition (per serving)
Calories
410 kcal
Protein
38g
Total Fat
27g
Saturated Fat
10g
Carbs
5g
Fiber
1g
Sugar
2g
Sodium
520mg
Cholesterol
120mg
