This salmon is so delicious! It also looks super fancy, but is actually pretty easy to make and doesn’t take too long in the kitchen. While the sauce may sound like a lot – I mean dill and lemon are some strong flavors, this sauce is mild with a subtle flavor profile. It pairs perfectly with the salmon and the garlic asparagus! This dish is also super healthy and good for you – full of protein and vegetables you can’t go wrong!
- 2 Salmon Filets
- 1 Bunch Asparagus, Cleaned and Trimmed
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 2 Tbsp Minced Garlic
- Salt + Pepper
For the Cream Sauce:
- 1 Shallot, Finely Diced
- 2 Tbsp Butter
- 2 Tbsp Minced Garlic
- 1/2 Cup White Wine, I used Chardonnay
- 2 Lemons, Juiced
- 1 Cup Heavy Cream
- 2 Tbsp Fresh Dill, Chopped
- 2 Tsp Cornstarch + 2 Tbsp Wine
- Serves: 2
- Prep Time: 15 Minutes
- Cook TIme: 30 Minutes
- Total Time: 45 Minutes
- Let’s first start by making the sauce. Heat a saucepan over medium heat and add the butter. Once the butter is fully melted, add the shallot and cook for 5 minutes until the shallot starts to soften.
- Add the 2 tbsp garlic to the saucepan and cook for 2 minutes, until fragrant.
- Next, add in the 1/2 cup wine and lemon juice and cook for 6 minutes until the wine starts to reduce.
- Once the wine has reduced a bit, add in the cream and dill and continue cooking for another 5 minutes, stirring frequently. While the sauce cooks, in a small bowl whisk together the 2 tsp cornstarch with the 2 tbsp wine (this will create a slurry mixture to add to the sauce to help thicken it). Add the cornstarch mixture to the sauce and whisk until well combined. Reduce the heat to low and allow the sauce to continue to cook until it thickens – about 8-10 minutes. Make sure to stir occasionally so the sauce doesn’t burn. (Once the sauce is thick, remove from the heat and cover while you finish cooking the salmon and asparagus).
- While the sauce thickens, let’s turn to the salmon and asparagus. Using a paper towel, pat dry the salmon to remove all of the excess moisture (this will help it sear nicely in the pan). Generously season the salmon on all sides with salt and pepper.
- Heat a large pan over medium heat and add the olive oil. Once hot, add the salmon, skin side down and cook for 6 minutes.
- Carefully flip the salmon and continue cooking for another 10-12 minutes, or until the salmon is completely cooked through (the time will depend on how thick your salmon is, but it will easily start to flake when it is finished cooking).
- While the salmon finishes, heat another large pan over medium heat and add the 1 tbsp of butter. Once the butter is melted, add the minced garlic and asparagus. Cook the asparagus for 8 minutes until it is tender, but still has a firm texture.
- Once all the components are ready to go, it is time to plate. Divide the asparagus between two plates, top each plate with a piece of salmon (skin side down), and drizzle the cream sauce on top. Add fresh dill on top for serving and enjoy!