Norwegian Salmon with Dill Sauce

Instructions

1. Prepare the salmon
   Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Let the salmon sit at room temperature for 10 minutes to take the chill off.
2. Preheat the pan
   Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Place the salmon in the pan, skin side down, and don't move it for 4-5 minutes until the skin becomes crisp.
3. Cook the salmon
   Carefully flip the salmon and cook for another 3-4 minutes until the fish is cooked through but still slightly pink in the center. The internal temperature should reach 125°F (52°C) for medium-rare or 140°F (60°C) for medium. Transfer to a plate and cover loosely with foil to keep warm.
4. Start the sauce
   In the same pan, reduce heat to medium-low and add butter. Once melted, add the shallots and cook for 2-3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
5. Create the dill sauce
   Pour in the heavy cream and bring to a gentle simmer. Stir in the whole grain mustard and lemon juice. Let the sauce reduce and thicken slightly for about 3-4 minutes, stirring occasionally.
6. Finish the sauce
   Add the fresh dill to the sauce, reserving some for garnish. Stir to incorporate and season with salt and pepper to taste. Let the sauce cook for another minute to allow the flavors to meld.
7. Serve
   Place the salmon fillets on serving plates, pour the warm dill sauce over the top, and garnish with additional fresh dill and lemon slices. Serve immediately with your choice of sides such as boiled new potatoes or steamed vegetables.