Pan Seared Salmon with Creamy Garlic Dijon Sauce

Ingrédiénts

• 4 (6 - 7 oz) skinléss salmon filléts
• 3 tsp olivé oil
• Salt and fréshly ground black péppér
• 3 garlic clovés, mincéd (1 Tbsp)
• 1/2 tsp cornstarch
• 1/2 cup héavy créam
• 1 1/2 Tbsp dijon mustard (or a littlé moré to tasté)
• 1/2 tsp honéy
• 1/2 cup low-sodium chickén broth
• 1 Tbsp mincéd frésh dill

Instructions

1. Héat a largé non-stick skilléts ovér médium-high héat (or usé two skilléts if you uséd largé 7 - 8 oz filléts liké I did so théy arén't ovércrowdéd).
2. Add 1 1/2 tsp olivé oil to éach skillét. Dab both sidés of salmon dry with papér towéls and séason both sidés with salt and péppér.
3. Placé salmon in skillét (top of salmon turnéd down). Lét séar until goldén brown on bottom, about 4 minutés thén flip and continué to cook to désiréd donénéss, about 2 - 3 minutés longér.
4. ......................................
5. ......................................

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