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Creamy Spring Salmon dish featuring fresh ingredients and vibrant flavors.

Creamy Spring Salmon

A delightful dish combining rich salmon with a creamy herb-infused sauce, perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces 6- to 8-ounce skinless salmon fillets
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
For the Sauce
  • 2 cloves garlic, minced
  • 1/2 cup thinly sliced shallots (about 1 large shallot)
  • 1 tablespoon Dijon mustard
  • 1/2 cup dry white wine
  • 1 cup unsweetened full-fat coconut milk
  • 1/2 unit zest of 1/2 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh chives, plus more for garnish
  • 2 tablespoons finely chopped fresh dill, plus more for garnish
  • 2 tablespoons finely chopped fresh tarragon, plus more for garnish
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Method
 

Prepare the Salmon
  1. Season the salmon fillets with kosher salt and black pepper on both sides.
  2. In a skillet, heat the extra-virgin olive oil over medium-high heat.
  3. Once hot, add the salmon fillets, cooking for about 4-6 minutes per side until cooked through. Remove them from the skillet and keep warm.
Make the Sauce
  1. In the same skillet, add the minced garlic and sliced shallots, sautéing until softened, about 2-3 minutes.
  2. Stir in the Dijon mustard, followed by the white wine. Let it simmer for about 2-3 minutes to allow the alcohol to evaporate.
  3. Lower the heat and add the coconut milk, lemon zest, lemon juice, chives, dill, tarragon, and additional salt and pepper. Simmer the sauce for another 3-5 minutes, or until it thickens slightly.
  4. Return the salmon to the skillet, spooning the sauce over the fillets to coat well.

Notes

Serve the salmon on a bed of fluffy rice or alongside roasted asparagus. Add a sprinkle of fresh herbs for presentation. Store in an airtight container in the refrigerator for up to 2 days.