Crispy-Skin Salmon with Dill Cream Sauce

Method

1. Pat the salmon very dry, especially the skin, and season. Heat the oil in a nonstick or cast-iron pan over medium-high heat.
2. Lay the fillets skin-side down, pressing gently for 30 seconds. Cook undisturbed 5 to 6 minutes until the skin is crisp and the flesh is cooked about three-quarters of the way up.
3. Flip for 1 to 2 minutes more. Remove to plates.
4. Whisk the sour cream, cream, lemon juice, capers and dill. Sauté the asparagus in the butter in the same pan for 4 minutes.
5. Serve the salmon on the sauce with the asparagus.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.