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Salmon w/ Dijon Dill Sauce & Zoodles

Salmon filet on a white plate on top of zucchini noodles with parsley and caper garnish. close up.
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EatSimpleFood.com

This light salmon recipe is broiled and topped with a dijon dill butter sauce with a hint of shallot and served over zoodles (zucchini noodles) or rice.

Ingredients

Units Scale
  • 6 pieces (6 oz each) salmon fillets, pin bones removed if applicable
  • 1 1/2 Tbsp olive oil
  • 4 Tbsp unsalted butter, cold & divided
  • 1 medium shallot, finely diced
  • 3/4 cup white wine
  • 1 1/2 Tbsp Dijon mustard
  • 3 Tbsp dill, chopped & divided
  • 6 medium zucchini, spirilized into zoodles
  • 1/2 tsp salt
  • pinch black pepper

Instructions

  • Set broiler on high.  Place salmon on foil lined baking sheet and sprinkle with salt & pepper.  Broil 7-10 minutes or until cooked to desired doneness.
  • Bring a small pan to medium high heat and add the olive oil and 1 1/2 Tbsp of the butter.  Add shallots when butter is melted and cook ~ 3 minutes or until soft.  Add wine, bring to a boil and simmer uncovered until reduced by half (~ 4-5 minutes).
  • Reduce heat to low and whisk in mustard, 2 Tbsp dill, salt, and pepper.  Remove pan from heat.  Cut the remaining 2 1/2 Tbsp butter into chunks and whisk into sauce.  Add salt to sauce to taste.
  • Plate raw zoodles and top with salmon.  Garnish with remaining dill.  Happy eating!  Beckie

Notes

  • Don't burn the shallots. They should be soft and translucent, not crispy.  Reduce the heat if they are starting to crisp up.
  • Some broilers run extra hot and others are not hot enough.  If you don't know your broiler, please watch your salmon to make sure it doesn't burn.  Don't want to broil?  Bake uncovered 375F ~ 15 minutes or until desired doneness.

Find it online: https://eatsimplefood.com/salmon-with-dijon-dill-sauce/