Creamy Dill Salmon with Potatoes
Prep time : 5 minutes | Cook time : 20 minutes | Makes 4 servings
This creamy dill salmon is one of those meals that feels fancy but is secretly very doable. Tender pan-seared salmon swims in a silky lemon-cream sauce with garlic, shallots, and fresh dill, while buttery potatoes soak up every last drop. It’s comforting, bright, and perfect for when you want dinner to feel a little special without making a huge fuss. Serve it with a simple green veg and a glass of something cold, trust me.
INGREDIENTS
4 skinless salmon fillets
1 tsp garlic powder
1 tsp sweet paprika
Fresh black ground pepper
Salt, preferably Maldon flaked
2 tbsp olive oil
2 tbsp unsalted butter
4 garlic cloves, minced
1 large shallot, diced
¼ tsp ground turmeric
1 cup vegetable broth
1½ cups heavy cream
Juice of 1 lemon plus the zest
1 handful fresh dill, chopped (plus more for serving)
Freshly ground black pepper, for serving
16-20 mini Yukon gold potatoes
INSTRUCTIONS
Season the salmon on both sides with garlic powder, sweet paprika, salt, and black pepper. Drizzle with olive oil, rub gently to coat, and let sit for a few minutes. Heat a large pan over medium heat, add the olive oil, and pan-sear the salmon for about 3 minutes per side until golden and just cooked through. Remove from the pan and set aside.
In the same pan, melt the butter and add the diced shallot, cooking until soft and fragrant, about 2–3 minutes. Stir in the garlic and turmeric and cook for another 30 seconds. Pour in the vegetable broth to deglaze the pan, scraping up any browned bits, then stir in the cream and lemon juice. Let the sauce gently simmer until it begins to thicken.
Return the salmon to the pan, spoon the sauce over top, and add the chopped dill. Season with salt and black pepper to taste and let everything simmer together for another minute or two. Finish with the zest of a lemon.
Meanwhile, steam the mini potatoes until fork-tender. Serve the salmon alongside the potatoes, pouring the creamy dill sauce generously over everything. Finish with extra fresh dill and freshly ground black pepper, and serve with a seasonal green vegetable like broccoli or green beans.
