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Heat oven to 375 F.
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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.
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To the hot pan, add carrots, parsnips and celery root; sauté for 5-7 minutes.
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Lower heat and add butter, garlic and shallots. Sauté until the vegetables are tender.
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Pour in the white wine and let it simmer for 1 minute.
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Add chicken stock and cream; return mixture to a simmer.
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Stir in chopped dill. Add salmon to the pan seared side up.
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Place pan in oven and bake for 15 minutes. Remove from oven and allow to cool for 5 minutes. Serve hot.