Pan-Seared Salmon with Creamy Dill Sauce and Garlic Butter Green Beans

Flaky, perfectly pan-seared salmon fillets served with a luxurious creamy dill sauce, accompanied by vibrant garlic butter green beans and tender new potatoes.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: Irish
• Difficulty: Medium
• Cost: $8.01/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• quick
• healthy
• fresh
• savory
• tangy
• sauté

Ingredients

• 4 salmon fillets (6-ounce, skin on or off)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt (divided)
• 0.5 teaspoon black pepper (divided)
• 2 tablespoon unsalted butter (divided)
• 1 shallot (small, minced)
• 0.5 cup dry white wine
• 1 cup heavy cream
• 2 tablespoon fresh dill (chopped)
• 1 tablespoon fresh lemon juice
• 1 pound green bean (trimmed)
• 2 clove garlic (minced)
• 1.5 pound new potato (halved or quartered)

Instructions

1. Season the salmon fillets evenly with 3/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, place salmon fillets skin-side down (if skin-on) and cook for 4-5 minutes, until skin is crispy. Flip and cook for another 3-5 minutes, or until cooked to desired doneness. Remove salmon to a plate and cover loosely with foil to keep warm.
3. For the dill sauce, in the same skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Pour in the dry white wine and bring to a simmer, scraping up any browned bits. Cook until the wine has reduced by about half, about 3 minutes.
4. Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens. Remove from heat and stir in the fresh chopped dill and fresh lemon juice. Season with 1/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper, or to taste.
5. While the salmon cooks, prepare the potatoes and green beans. Place new potatoes in a pot, cover with cold water, add 1/4 teaspoon kosher salt, bring to a boil, and cook until fork-tender, about 15-20 minutes. Drain well.
6. In a separate pan, melt the remaining 1 tablespoon of unsalted butter over medium heat. Add the minced garlic (for green beans) and cook for 30 seconds until fragrant. Add the trimmed green beans and cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Season with a pinch of salt and pepper.
7. Serve the pan-seared salmon with a generous spoonful of creamy dill sauce, alongside the garlic butter green beans and boiled new potatoes.

Notes

Do not overcrowd the pan when searing the salmon to ensure a good crust. Cook green beans until tender-crisp, not mushy, for best texture.

Nutrition (per serving)

• Calories: 760
• Protein: 42 g
• Carbohydrates: 48 g
• Fat: 46 g
• Fiber: 7 g
• Sodium: 750 mg
• Saturated Fat: 20 g
• Sugar: 5 g
• Cholesterol: 160 mg