Salmon with Dijon Dill Sauce
- 4 (5 oz) salmon fillets, skin removed
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small shallot, finely chopped
- ½ cup white wine
- 1 tablespoon Dijon mustard
- 2 tablespoons roughly chopped fresh dill, plus more for garnishing
- ⅛ teaspoon black pepper
- Set broiler on high. Place the salmon on a foil-lined broiler pan and season with ¼ teaspoon of the salt.
- Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
- Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of the butter until it melts. Add the shallot and cook until softened; about 1 minute. Add the wine and cook until reduced by half, about 3 minutes.
- Reduce heat to low and whisk in the mustard, dill, pepper, and the remaining salt.
- Remove from heat. Cut the remaining butter into pieces, add to the sauce, and whisk until incorporated.
- Place the salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill.
Calories: 310 Fat: 12g Carbohydrates: 2g Sodium: 450mg Fiber: 0g Protein: 28g Cholesterol: 95mg