One-Pan Creamy Dill Salmon
over Fresh Fennel Salad
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
Get a cooking companion to finely sliced fennel for a refreshing salad, accented with fresh fronds of dill. For the perfect spring fling, it's paired with Scandi-style salmon in a sauce of cream and capers. Sophisticated on the table, stress-free in the kitchen!
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Cucumbers
- 14g Dill
- 15ml Minced garlic
- 1 Fennel bulb
- 15ml Dijon mustard
- 30ml Apple cider vinegar
- 10g Capers
- 60ml Heavy cream
Contains: Milk • Mustard • Salmon • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Peeler
Salt & pepper (S&P)
Total Fat
50 g
Saturated Fat
12 g
Sodium
530 mg
Total Carb
23 g
Sugars
10 g
Protein
31 g
Fibre
7 g
Preparation
Mise en place
- Halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Using your peeler, peel the cucumbers into ribbons (or thinly slice crosswise).
- Pick the dill fronds off the stems; roughly chop the fronds.
Cook the salmon & make the sauce
- Pat the salmon dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon and cook, 1 to 2 min. per side, until browned.
- Add the garlic and capers. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the cream, ¼ of the dill, 1 tbsp water (double for 4 portions) and S&P. Cook, stirring occasionally, 1 to 2 min., until the salmon* is cooked through.
Make the salad
- In a large bowl, combine the mustard, vinegar, 3 tbsp oil (double for 4 portions) and S&P.
- Add the fennel, cucumbers and remaining dill; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the salmon.
- Spoon the sauce over the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
