Salmon with Creamy Dill Sauce

Campbell's Salmon with Creamy Dill Sauce Recipe

Want to impress your guests? Try this delectable one skillet dish featuring salmon fillets bathed in a creamy sauce flavored with garlic, shallots, white wine and fresh dill. Simple yet elegant, it's sure to be a hit!

At a glance

Prep

15 min.

Total

50 min.

Serves

4

Cook: 35 min.

Cost per recipe: $10.87 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Seafood Stock

    Swanson® Seafood Stock

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What You'll Need

1 1/4 pounds salmon fillets, skin removed (4 fillets)
1/8 teaspoon each salt and ground black pepper
2 tablespoons olive oil
1/4 cup minced shallot
1 clove garlic, minced
1/4 cup dry white wine
1 cup Swanson® Seafood Stock
1/4 cup heavy cream
1 tablespoon chopped fresh dill weed

How to Make It

  • 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.  Reduce heat to medium.  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.

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Recipe Nutritional Information

Made With

Swanson® Seafood Stock

calories

286

totalfat

15.7g

saturatedfat

3.7g

cholesterol

75mg

sodium

321mg

totalcarbohydrate

2.7g

dietaryfiber

0.3g

protein

29g

vitamina

6%DV

vitaminc

2%DV

calcium

2%DV

iron

0%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#61333