Factor-Style Salmon with Dill Cream Sauce

Pan-seared wild salmon with a bright dill-lemon cream sauce and roasted asparagus and new potatoes.

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Factor charges ~$13/serving → Make it at home: ~$5/serving

Ingredients

  • 2 wild-caught salmon fillets (6 oz each)
  • 1 bunch asparagus, trimmed
  • 1 lb new potatoes, halved
  • ½ cup organic heavy cream
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • juice of 1 lemon
  • 2 tbsp fresh dill, chopped
  • 1 tsp Dijon mustard
  • 2 tbsp grass-fed butter
  • 1 tbsp avocado oil
  • salt and black pepper

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What you'll need

Instructions

  1. Preheat oven 425°F. Toss potatoes with ½ tbsp avocado oil, salt. Roast 25 min. Add asparagus for last 10 min.
  2. Pat salmon dry, season. Heat remaining oil in skillet medium-high. Sear salmon skin-up 3 min, flip, cook 4 min until just cooked through. Remove.
  3. In same pan, saute shallot 1 min. Add garlic 30 sec. Add cream, Dijon, lemon juice. Simmer 2 min until slightly thickened.
  4. Stir in fresh dill and butter off heat. Serve salmon over vegetables, spoon sauce over.

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