Salmon with Dill Cream Sauce
January 3, 2024
Pan-seared salmon layered with sautéed root vegetables and baked in a creamy white wine dill sauce.
SERVINGS
4
PREP TIME
45 min
Ingredients
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3tablespoons grapeseed oil
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1pound salmon, skin off, cut into 4 portions
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1bunch carrots, peeled and roughly chopped
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3medium parsnips, peeled and roughly chopped
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1small celery root, peeled and roughly chopped
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2tablespoons butter
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3garlic cloves, minced
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2shallots, roughly chopped
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½cup white wine
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½cup chicken stock
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1cup heavy cream
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2tablespoons dill, chopped
Directions
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1
Heat oven to 375 F.
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2
In a large, oven-safe skillet, heat grapeseed oil over medium-high heat. Add salmon and sear until golden brown on the bottom. Remove salmon from pan and set aside.
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3
To the hot pan, add carrots, parsnips and celery root; sauté for 5-7 minutes.
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4
Lower heat and add butter, garlic and shallots. Sauté until the vegetables are tender.
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5
Pour in the white wine and let it simmer for 1 minute.
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6
Add chicken stock and cream; return mixture to a simmer.
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7
Stir in chopped dill. Add salmon to the pan seared side up.
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8
Place pan in oven and bake for 15 minutes. Remove from oven and allow to cool for 5 minutes. Serve hot.