Ingredients:

  • 4 (6-ounce) skinless, boneless salmon fillets (170g)
  • 2 tablespoons olive oil (30ml)
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • 1 tablespoon unsalted butter (14g)
  • 2 cloves garlic, minced
  • 1 cup heavy cream (240ml)
  • 1 tablespoon Dijon mustard (15ml)
  • Zest of 1 lemon
  • 2 tablespoons fresh dill, chopped (about 5g)

Instructions:

  1. Drizzle olive oil on salmon fillets. Season with salt, pepper, and lemon juice. Allow to marinate for 10 minutes.
  2. Heat a non-stick skillet over medium heat. Cook salmon fillets for about 4-5 minutes on each side until golden and flaky; use tongs to flip.
  3. In the same skillet, add butter and garlic; cook until fragrant (about 1 minute). Pour in the heavy cream, whisking to combine.
  4. Stir in the Dijon mustard and lemon zest; cook until slightly thickened (about 3-4 minutes). Add chopped dill and season with salt and pepper.
  5. Plate salmon fillets and drizzle generously with the cream sauce. Garnish with extra dill if desired.