1. In a skillet, sauté shallots in the oil for 2 minutes.
2. Add salmon fillets and cook 2 to 3 minutes per side. Sprinkle with a little lemon juice and reserve.
3. Deglaze skillet with remaining lemon juice. Add cream and reduce to desired consistency.
4. Add dill and lemon zest to sauce. Season to taste.
5. Spoon sauce over salmon fillets.
6. Serve with stir-fried strips of sweet peppers in different colours and a blend of wild and white rice.

CHEF’S SECRET

For a touch of crunch, garnish with lightly toasted fennel seeds before serving.

• If you prefer a lighter sauce, replace the cooking cream with vegetable broth and add a little cornstarch diluted with cold water to thicken it.
• Try serving with a side of herb quinoa pilaf or roasted garlic mashed potatoes to soak up the delicious lemon and cream sauce.
• Be sure not to overcook the salmon. It is cooked when it's slightly translucent in the centre and flakes easily with a fork.

The Dill-Lemon Salmon Fillet is an exquisite dish that pairs rich salmon with light citrus and fresh herbs. This seemingly simple dish offers complex and refined flavours. Tender, juicy salmon is cooked to perfection as tangy fresh lemon brings out the flavour of the salmon and cream adds a velvety dimension to the sauce. Light, aromatic dill is the crowning touch, lending the dish unparalleled elegance. Served with strips of coloured bell peppers and a mix of wild and white rice, this salmon fillet is a celebration of flavours and textures, perfect for a special evening or a comforting yet sophisticated meal.