– 4 salmon fillets – Salt and pepper to taste – 2 tbsp olive oil – 1/2 cup heavy cream – 2 tbsp lemon juice – 1 tbsp lemon zest – 2 tbsp chopped fresh dill – 2 cloves garlic, minced
Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
Sear the Salmon: In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin-side down (if they have skin), and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a nice golden-brown crust. Remove the salmon from the skillet and set aside.
Prepare the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Cook for about 1 minute, until fragrant.
Add Lemon and Cream: Pour in the heavy cream, lemon juice, and lemon zest. Stir to combine and let the mixture simmer for 2-3 minutes, allowing it to thicken slightly.
Add Dill: Stir in the chopped fresh dill, and season the sauce with additional salt and pepper to taste.
Return Salmon to Skillet: Place the cooked salmon fillets back into the skillet, spooning the creamy lemon-dill sauce over the top. Let them cook together for another 2-3 minutes to allow the flavors to meld.
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