Weeknight • Seafood
Creamy Lemon Dill Salmon with Peas
Flaky salmon bathed in a bright, creamy lemon-dill sauce with tender peas, all in one pan.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Level
- Weeknight
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Get ready for a seriously delicious and surprisingly easy dinner that feels fancy but is totally weeknight-friendly! This Creamy Lemon Dill Salmon with Peas is a dream come true for seafood lovers. The vibrant flavors of lemon and dill dance beautifully with the rich salmon, all brought together by a luscious sauce.
Ingredients
Yield: 4 servings
Main
- 4 (6 oz) salmon fillets, skin on or off
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter
- 2 cloves garlic, minced
- ½ cup chicken or vegetable broth
- ½ cup heavy cream
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped
- 1 cup frozen peas
Preparation
Step 1
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down if applicable, and cook for 4-6 minutes until the skin is crispy and golden (if skin-on). Flip and cook for another 3-5 minutes, or until cooked through and easily flakes with a fork. Remove salmon from the skillet and set aside.
Step 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Step 4
Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in the heavy cream and lemon juice. Continue to simmer for 2-3 minutes, until the sauce thickens slightly.
Step 5
Stir in the frozen peas and fresh dill. Cook for 2-3 minutes more, until the peas are heated through. Taste and adjust seasoning if needed.
Step 6
Return the cooked salmon fillets to the skillet, spooning the creamy sauce over them. Serve immediately with a side of rice, pasta, or crusty bread.
Tips
- Don't overcook the salmon! It's best when it's just cooked through and still flaky.
- Fresh dill makes a big difference here, but you can use 1 tsp dried dill if fresh isn't available.
- For a lighter sauce, you can use half-and-half instead of heavy cream, but it won't be quite as rich.
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