Ingredients
Equipment
Method
Prep the Salmon
- Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. This simple step ensures a flavorful crust when searing.
Sear the Salmon
- Heat the olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully place the salmon fillets skin-side down. Cook for about 4-5 minutes without moving them, allowing the skin to get crispy. Flip the fillets and cook for another 3-4 minutes until the salmon is just cooked through. Remove the salmon from the skillet and set aside on a plate.
Make the Lemon Dill Cream Sauce
- Reduce heat to medium-low and add the lemon juice, lemon zest, and heavy cream to the skillet. Stir well, scraping any browned bits off the bottom of the pan for extra flavor. Let the sauce simmer gently for 2-3 minutes until it thickens slightly. Stir in the chopped dill and season with salt and pepper to taste.
Cook the Buttered Peas
- In a small saucepan, bring water to a boil and add the frozen peas. Cook for 2-3 minutes until tender and bright green. Drain and immediately toss with butter, seasoning lightly with salt and pepper. The butter melts into the peas, making them silky and rich.
Plate and Serve
- Return the salmon fillets to the skillet with the creamy lemon dill sauce, spooning some sauce over the top. Serve each fillet with a generous helping of buttered peas on the side. For a complete meal, consider adding roasted potatoes or a fresh green salad.
Notes
- Store leftovers in an airtight container in the refrigerator for up to two days and reheat gently to avoid overcooking the salmon.
- Substitute salmon with firm white fish like cod or halibut if desired.
- For a dairy-free version, use coconut cream or full-fat plain yogurt instead of heavy cream, and plant-based butter alternatives for the peas.