Dill, lemon, mustard, salmon and cream come together in one flavorful skillet dinner! Serve with rice and a simple salad.
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- 2 tablespoons olive oil
- 4 fillets salmon
- Black pepper
- 4 cloves garlic, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/ 2 teaspoon cornstarch
- 1/ 4 cup chopped fresh dill
- 1/ 2 lemon, juice and zest
- 1 (10 ounce) bag baby spinach
Heat 1 tablespoon oil in a large skillet over medium-high heat. Dry salmon with paper towel and season with salt and pepper. Place salmon flesh-side down in skillet. Cook 4 minutes without touching the salmon. Flip and cook 3 more minutes. Transfer to a plate.
Add garlic to the pan. Sauté for 30 seconds or until aromatic. Add broth and reduce for 3-4 minutes. Combine cream, mustard and honey in a bowl. Pour into the pan and stir to combine.
Meanwhile, mix cornstarch with 1 tablespoon broth. Stir into the pan along with 1/2 the dill and the lemon juice. Add spinach and let wilt for 2 minutes. Nestle salmon back into the pan and cook in sauce for 2 minutes. Sprinkle with remaining dill and lemon zest.