Description
This creamy lemon salmon dish is a comforting meal perfect for rainy afternoons. Paired with buttery mashed potatoes and vibrant broccoli, it’s a nostalgic recipe that transforms any dreary day into something special.
Ingredients
Scale
- 4 (6 oz) salmon fillets, skin-on or skinless
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh dill, chopped (or 1/3 teaspoon dried dill)
- 1 tablespoon capers, drained and rinsed (optional)
- Fresh lemon slices, for garnish
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup whole milk (or heavy cream for richer taste)
- 1/4 cup sour cream (optional for added creaminess)
- 1 pound fresh broccoli florets
- 1 tablespoon olive oil (optional)
Instructions
- Prepare the Potatoes: Begin by placing the peeled and cubed Yukon Gold potatoes into a large pot. Cover them with cold water, adding a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Cook the Broccoli: While the potatoes are cooking, bring a separate pot of water to a boil. Once boiling, add the broccoli florets and a pinch of salt. Blanch the broccoli for about 3-4 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process.
- Prepare the Salmon: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the salmon fillets with salt and black pepper. Once the oil is hot, carefully place the salmon in the pan, skin-side down if applicable. Cook for 5-6 minutes, then carefully flip and cook for another 3-4 minutes until the salmon is just cooked through.
- Make the Creamy Sauce: In the same skillet, reduce the heat to low and add minced garlic, sautéing for about 30 seconds until fragrant. Next, pour in the heavy cream, add lemon juice, lemon zest, Dijon mustard, and dill. Stir well and let it simmer for 3-5 minutes until slightly thickened.
- Combine and Serve: If using capers, stir them into the sauce just before serving. Drain the potatoes and return them to the pot. Add butter, sour cream (if using), and milk. Mash until smooth and creamy, seasoning with salt and pepper to taste. Serve the salmon on a bed of mashed potatoes, topped with the creamy lemon sauce and accompanied by the blanched broccoli. Garnish with fresh lemon slices.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Use a meat thermometer to ensure perfect salmon every time, aiming for an internal temperature of 145°F. Properly seasoning each component is essential for enhancing the overall flavor of the dish.