Irish Salmon and Dill Cream Sauce

🧂 Ingredients

• 2- pound salmon fillet
• 1 bunch fresh parsley
• Sea salt and fresh black pepper to taste
• 1 leek

  halved lengthwise and sliced
• 2 lemons

  thinly sliced
• 3 ½ tablespoons Irish butter

  or lightly salted butter
• 1 cup vegetable broth
• 1 cup light cream
• 3 tablespoons chopped fresh dill

Instructions

• 1 Preheat the oven to 375 degrees F and line a baking sheet with foil, large
  enough to encase the salmon.
• 2 Remove any visible bones and season the salmon filet with sea salt and pepper.
  Arrange slices of leek and lemon over the fillets, then top with fresh chopped
  parsley. Dot the filet with butter, pour the vegetable broth over the top, and
  seal in a foil packet.
• 3 Place the fish packet on the baking sheet and bake for 15 to 20 minutes, or
  until the thickest part of the salmon looks opaque when flaked with a fork. This
  time will vary depending on the size and thickness of the salmon. Discard the
  parsley and lemon. I like to leave the leek slices on the fish, but that's a
  personal preference.
• 4 Transfer any juices from the foil packet into a large skillet. Heat over
  medium-high and stir in the cream and fresh dill. Bring to a simmer and cook for
  10 to 15 minutes, or until slightly thickened. Taste for seasoning.

Nutrition Info