Lemon-dill salmon fillet

1In a skillet, sauté shallots in the oil for 2 minutes.

2Add salmon fillets and cook 2 to 3 minutes per side. Sprinkle with a little lemon juice and reserve.

3Deglaze skillet with remaining lemon juice. Add cream and reduce to desired consistency.

4Add dill and lemon zest to sauce. Season to taste.

5Spoon sauce over salmon fillets.

6Serve with stir-fried strips of sweet peppers in different colours and a blend of wild and white rice.

7For a touch of crunch, garnish with lightly toasted fennel seeds before serving.

8If you prefer a lighter sauce, replace the cooking cream with vegetable broth and add a little cornstarch diluted with cold water to thicken it.

9Try serving with a side of herb quinoa pilaf or roasted garlic mashed potatoes to soak up the delicious lemon and cream sauce.

10Be sure not to overcook the salmon. It is cooked when it's slightly translucent in the centre and flakes easily with a fork.

11The Dill-Lemon Salmon Fillet is an exquisite dish that pairs rich salmon with light citrus and fresh herbs. This seemingly simple dish offers complex and refined flavours. Tender, juicy salmon is cooked to perfection as tangy fresh lemon brings out the flavour of the salmon and cream adds a velvety dimension to the sauce. Light, aromatic dill is the crowning touch, lending the dish unparalleled elegance. Served with strips of coloured bell peppers and a mix of wild and white rice, this salmon fillet is a celebration of flavours and textures, perfect for a special evening or a comforting yet sophisticated meal.