Dijon-Herb Salmon Skillet

Pan-seared salmon bathed in a smooth Dijon cream sauce with tarragon, accompanied by long-grain rice and sweet green peas.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: French
• Difficulty: Easy

Dietary

• High-Protein
• Gluten-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Calorie

Tags

• sauté
• quick
• rich
• comfort food
• tangy

Ingredients

• 2 pound salmon fillets (skinless, cut into 6 portions)
• 1.5 cup white rice (uncooked)
• 3 cup chicken broth (low-sodium)
• 1.5 cup frozen peas
• 0.5 cup heavy cream
• 2 tablespoon Dijon mustard
• 1 tablespoon butter (unsalted)
• 1 teaspoon dried tarragon
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Combine white rice, chicken broth, and 1/2 teaspoon of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Stir in frozen peas during the last 3 minutes of cooking.
2. Season salmon fillets evenly with remaining 1/2 teaspoon salt and black pepper.
3. Melt butter in a large nonstick skillet over medium-high heat. Add salmon fillets and sear for 4 minutes until a light crust forms.
4. Carefully flip salmon and reduce heat to medium-low.
5. Add heavy cream, Dijon mustard, and dried tarragon around the salmon in the skillet, gently swirling to combine the sauce.
6. Simmer for 3 to 4 minutes until the sauce slightly thickens and salmon flakes easily to an internal temperature of 145°F.
7. Serve the salmon and Dijon cream sauce over the herbed rice and sweet peas.

Notes

Cream reduces quickly; keep heat gentle once added to maintain a velvety sauce.

Nutrition (per serving)

• Calories: 480
• Protein: 36.2 g
• Carbohydrates: 41 g
• Fat: 17.5 g
• Fiber: 2.5 g
• Sodium: 720 mg
• Saturated Fat: 6.8 g
• Sugar: 3 g
• Cholesterol: 95 mg