Lemon Dill Salmon

As unrealistic as it may be, I never really gave up on my dream of dancing professionally. It’s just… evolved over the years.

As a teen, I wanted to dance in a major ballet company. ABT, LINES Ballet, here I come!

By college, I had realized that I would never be that good (and was pretty much already too old to get into a company like that)… plus being in a pretty serious car accident kind of put my dancing dreams on hold for a while.

Since then, it’s been a battle – between my inner demons, who tell me I’m too old and out of shape and injury prone and never was any good anyways so why bother, and my ridiculously persistent dreams of SOMEHOW being a dancer and performing again.

But I’m not ready to give up on this dream. I’ve started doing barre everyday. Putting my pointe shoes on. Investing some serious hours into Just Dance.

Who knows where this will go… but I’m still not giving up on being a dancer – not yet.

Reasonably easy, tasty, more or less healthy? You know me, I’m into it.

I love salmon with cream sauces, especially if lemon or dill are involved, so this hits all the right notes. We ate this over rice, but I imagine it would be great with pasta as well!

Lemon Dill Salmon

from The View From Great Island

Ingredients
  • 4 center cut filets of salmon about 1/3 lb each
  • olive oil
  • salt and fresh cracked black pepper
  • 1 large shallot, thinly sliced
  • 1/4 cup white wine
  • juice of 1 lemon
  • 1 cup heavy cream
  • 1/4 cup chopped fresh dill
  • 3 tbsp capers
Cooking Directions
  1. Preheat oven to 400F.
  2. Lightly coat the bottom of a large skillet with olive oil and heat on medium high heat until hot but not smoking. Season the salmon on all sides with salt and pepper, and then sear it on both sides. Remove the salmon to a baking sheet and bake for 12-15 minutes, or until just done through.
  3. Meanwhile make the sauce by adding the shallot to the browning pan and saute for a minute or two to soften. Add the wine and let the wine bubble away to reduce for a couple of minutes. Add the lemon juice and cream to the pan and bring up to a simmer. Add the fresh dill and the capers. Add salt and pepper to taste.
  4. When the salmon is done, add it to the pan, nestling it down into the sauce. Spoon some of the sauce over the fish, and garnish with lemon and more fresh dill. Serve right away on a bed of wilted spinach, with couscous or a rice pilaf on the side.

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