Pan-Seared Salmon with Creamy Dill Sauce and Roasted Potatoes
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1 lbbaby potatoes
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 2 tablespoonbutter
- 2 clovesgarlic
- ½ cupheavy cream
- 2 tablespoonfresh dill
- 1 wholelemon
- ¼ cupchicken broth
Prep
- 01
Mince 2 garlic cloves
- 02
Chop 2 tablespoons fresh dill
- 03
Cut 1 lemon in half
Method
- 01
Preheat oven to 425°F. Toss baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- 02
While potatoes roast, pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up in the pan. Sear for 4 minutes until the skin is crispy and golden.
- 04
Flip salmon and cook for another 3 minutes until just cooked through. Transfer to a plate.
- 05
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 06
Pour in chicken broth and cream, scraping up any browned bits from the pan. Simmer for 2 minutes, then stir in fresh dill. Season with salt, pepper, and a squeeze of fresh lemon juice.
- 07
Return salmon to the skillet to coat with sauce. Serve with roasted potatoes and extra sauce spooned over top.
Spice Tips
For warmth, add a pinch of white pepper or a dash of cayenne to the cream sauce. A touch of Dijon mustard (½ teaspoon) adds tangy depth without heat. Fresh tarragon can substitute for dill if you prefer a slightly more herbaceous flavor.
Make ahead: potatoes can be cut and stored in water in the fridge for up to 4 hours. The dill sauce pairs beautifully with a simple green salad or steamed green beans on the side.