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Salmon with Dijon Dill Sauce and 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 baked salmon recipe is topped with a reduced dijon dill butter sauce with a hint of shallot and served over zoodles (zucchini noodles) or rice.

Ingredients

  • 4 pieces (~6 oz each) salmon fillets, pin bones removed if applicable
  • 1 1/2 Tbsp olive oil , divided
  • 3 Tbsp unsalted butter, cold, sliced & divided
  • 1 small shallot, finely diced
  • ½ cup white wine
  • 1 Tbsp Dijon mustard
  • 2 Tbsp dill, chopped and divided
  • 4 medium zucchini, spirilized into zoodles
  • 1/2 tsp salt
  • pinch black pepper

Instructions

  • Place salmon on a lined baking sheet and sprinkle with a touch of olive oil, salt, and pepper.  Bake 10-12 minutes or until cooked through and flaky.
  • Bring a small pan to medium high heat and add 1 Tbsp olive oil and 1 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 (~ 3-4 minutes).
  • Reduce heat to low and whisk in mustard, 1 1/2 Tbsp dill, salt, and pepper.  
  • Remove pan from heat.  Add remaining 2 Tbsp butter and whisk into sauce.  
  • Add salt to sauce to taste.
  • Plate raw zoodles and top with baked salmon.  Drizzle on dill butter sauce.
  • 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.

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