Wild Alaskan Salmon with Lemon Dill Sauce

Wild Alaskan Salmon with Lemon Dill Sauce

Meghan MacGillivray
Serves 4 People



4 small filets of wild Alaskan salmon, skin on

Cream Sauce:
1 small bunch of dill, minced with 4 fronds saved for garnish
1/2 cup light cream cheese
1/3 cup light sour cream
2 tbsp. non-fat milk
1 lemon, squeezed
zest of 1 lemon

3 russet potatoes, peeled and sliced thin on a mandolin, 1/3 inch thick
salt and pepper
olive oil
16 stalks of asparagus, bottoms removed
1 lemon, squeezed
zest of 1 lemon



  • Season the salmon with salt and pepper, set aside.
  • Combine the cream sauce ingredients in blender or by hand. Adjust the consistency of the sauce until it is not too runny, or thick. It should be creamy and light.
  • Heat skillet with olive oil and place potato slices in bottom so they form a disk, season with salt and pepper. Once they are fried and crispy on one side, flip. Repeat until you have 4 disks.
  • Season the asparagus and gently saute in pan with olive oil. Add lemon and zest and cook until just slightly cooked through.
  • Heat pan with olive oil and add salmon, skin side down. Cook 5-7 minutes until the skin is crispy and then flip. Cook another 2 minutes until salmon is cooked on outside and medium rare in the center.
  • Plate the potatoes on one side of the plate with the salmon on top, skin side down.
  • Add a small amount of the cream sauce on top of the salmon and garnish with dill.
  • Add 4 stalks of asparagus to each plate, with another dollop of cream sauce.

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