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Pan Seared Salmon in Mustard Dill Cream Sauce with Spinach
Recipe Intro From dianemorrisey

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

I am not interested in a crispy skin when it comes to pan searing salmon. We are not salmon skin people. At all! But give me a beautifully seared flesh side and I go Ga-Ga👌 -@dianemorrisey

Recipe

Prep time 5mins
Cook time 15mins
Yield: Serves or Makes 4
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ingredients

  • 2 tablespoons olive oil
  • 4 fillets salmon
  • Salt
  • 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

Method

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.