Salmon With Creamy Dill Sauce

Serving Size: 4
Prep Time:


  • 1.25 Pound salmon fillets, skin removed (about 4 salmon fillets)
  • salt and ground black pepper
  • 2 Tbsp olive oil
  • 0.25 cup minced shallots
  • 1 clove garlic, minced
  • 0.25 cup dry white wine
  • 1 cup Swanson® Seafood Stock
  • 0.25 cup heavy cream
  • 1 tsp chopped fresh, dill weed


  1. Season the fish with the salt and black pepper.
  2. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Turn the fish over and cook for 1 minute. Remove the fish from the skillet. Wipe the skillet clean with a paper towel.
  3. Heat the remaining oil in the skillet over medium-high heat. Add the shallots and garlic and cook and stir for 3 minutes or until tender.
  4. Stir in the wine and cook for 3 minutes or until the wine is almost evaporated. Stir in the stock and heavy cream and heat to a boil. Cook for 15 minutes or until the mixture is reduced to about 3/4 cup, stirring often. Stir in the dill.
  5. Return the fish to the skillet. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.