If you've never tried salmon with dill, you'll be amazed by this incredibly flavorful combination. Enjoy!
What do you need?
For one person:
- 150 g salmon fillet
- 100 g asparagus (green or white, optional)
- Juice of 1 lemon
- 60 ml cream
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
- 2 tbsp olive oil
- Salt and pepper
Preparation
- Wash the asparagus and trim off the woody ends. If you're using thick asparagus, you can peel it. Thin green asparagus usually doesn't need to be peeled.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillet on both sides with salt and pepper. Place the salmon fillet in the pan skin-side down and cook for 3 to 4 minutes. Flip the salmon and cook for another 3 to 4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Add the remaining 1 tablespoon of olive oil to the same pan. Add the asparagus and cook for about 5 to 7 minutes, stirring occasionally, until bright green and crisp-tender. If using white asparagus, use a grill pan. Season with salt and pepper.
- In a small bowl, combine the lemon juice, cream, and chopped dill. Season with salt and pepper. Gently heat the sauce in a small saucepan over low heat, stirring frequently, until heated through but not boiling.
