Salmon Fillets in Dill-Peperoncini Cream Sauce

1. 1

   Pat salmon dry and season with salt and pepper.

2. 2

   Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook salmon, turning once, until just cooked through, about 7 minutes.

3. 3

   Transfer salmon to a platter.

4. 4

   Cook shallot in skillet over moderate heat, stirring, until softened.

5. 5

   Stir in peperoncini, half-and-half, parsley, and 1 tablespoon dill and simmer until sauce is slightly thickened, about 3 minutes.

6. 6

   Stir in remaining tablespoon dill and salt and pepper to taste.

7. 7

   Pour sauce over salmon and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.