Salmon with Dill Cream Sauce

Servings 4 servings
Prep Time 45 minutes


  • 3 tablespoons grapeseed oil
  • 1 pound salmon, skin off, cut into 4 portions
  • 1 bunch carrots, peeled and roughly chopped
  • 3 medium parsnips, peeled and roughly chopped
  • 1 small celery root, peeled and roughly chopped
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 2 shallots, roughly chopped
  • ½ cup white wine
  • ½ cup chicken stock
  • 1 cup heavy cream
  • 2 tablespoons dill, chopped


  1. Heat oven to 375 F.
  2. In a large, oven-safe skillet, heat grapeseed oil over medium-high heat. Add salmon and sear until golden brown on the bottom. Remove salmon from pan and set aside.
  3. To the hot pan, add carrots, parsnips and celery root; sauté for 5-7 minutes.
  4. Lower heat and add butter, garlic and shallots. Sauté until the vegetables are tender.
  5. Pour in the white wine and let it simmer for 1 minute.
  6. Add chicken stock and cream; return mixture to a simmer.
  7. Stir in chopped dill. Add salmon to the pan seared side up.
  8. Place pan in oven and bake for 15 minutes. Remove from oven and allow to cool for 5 minutes. Serve hot.