Pan-fried salmon in a creamy dill and lemon sauce

Ingredients

for 2 servings

• Salmon300 g (10.6 oz)
• Heavy cream120 g (4.2 oz)
• Butter20 g (0.7 oz)
• Chopped fresh dill10 g (0.4 oz)
• Lemon juice10 g (0.4 oz)
• Salt2 g

Directions

1. Pat the salmon fillet dry and season it with salt on both sides.
2. Let the butter foam in a pan over medium-high heat and sear the salmon for 3 minutes on each side until nicely colored, then keep it warm.
3. Deglaze the pan with the lemon juice, scraping up the juices, then pour in the heavy cream and let it reduce for 4 minutes over medium heat until the sauce coats the spoon.
4. Stir in the chopped dill, adjust the seasoning and turn off the heat.
5. Return the salmon to the pan, coat it generously with the sauce and serve at once, piping hot.