Salmon with a Creamy Sauce on a Bed of Greens
Elevate your weeknight dinner game with this elegant yet approachable recipe for Salmon with a Creamy Sauce on a Bed of Greens. Perfectly seared salmon fillets, with their crispy, golden skin, are draped in a rich and velvety garlic dill cream sauce that’s bursting with fresh, citrusy brightness. Served over a bed of crisp mixed baby greens tossed with juicy cherry tomatoes, crunchy cucumber slices, and a light balsamic vinaigrette, this dish strikes the perfect balance between indulgence and healthfulness. Ideal for quick family meals or impressing guests, this 35-minute recipe combines fresh, wholesome ingredients with restaurant-quality flavor, all in the comfort of your kitchen. Don’t forget the finishing drizzle of sauce to take this dish to the next level!
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Recipe Information
Ingredients
- 4 pieces salmon fillets, skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 6 cups mixed baby greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
Season both sides of the salmon fillets with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side down and sear for 4-5 minutes. Flip the fillets and cook for another 3-4 minutes until salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
Stir in the chopped dill and lemon juice. Adjust seasoning with additional salt and pepper, if needed. Turn off the heat and keep the sauce warm.
In a large mixing bowl, combine the mixed baby greens, cherry tomatoes, and cucumber slices.
Drizzle the greens with extra-virgin olive oil and balsamic vinegar. Toss to coat evenly.
Divide the greens among four serving plates, creating a bed for the salmon.
Place a seared salmon fillet on top of each plate of greens.
Spoon the creamy garlic dill sauce over each fillet. Serve immediately and enjoy!
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 14.3 mcg | 72% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
