Pan-Roasted Salmon with Sour Cream Dill Sauce

Ingredients

• 4 salmon fillets (about 200g/6oz each)
• 2 tbsp olive oil
• ¾ cup sour cream (5–7%)
• Zest of 1 lemon, or 1 tsp
• 2 tbsp fresh lemon juice
• 1 tbsp capers, drained
• 2 tbsp chopped fresh dill
• Salt and pepper to taste

Method

1. Dry the salmon by pressing it between paper towels. Lightly season with salt and pepper (if desired).
2. Heat oil in a large heavy-bottomed pan over medium-high heat until the oil shimmers. Add the salmon fillets — skin side down if they have skin — and immediately reduce the heat to medium-low. Cook for 6 minutes.
3. Flip the fish and cook on the second side for 1 minute longer, or until the thickest part registers 130℉. Transfer to a plate and let rest for 5 minutes.
4. In a small bowl, mix the sour cream, lemon zest, lemon juice, capers, and dill. Serve over salmon or on the side for dipping.