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  1. Salmon in Dill Cream Sauce

Salmon in Dill Cream Sauce

00:20:00 4 servings, 1/4 recipe (272 g) each
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4 servings, 1/4 recipe (272 g) each

Quick-cooking salmon fillets are always a great bet for dinnertime. These are served with a creamy sauce made with lemon zest and fresh dill.

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Make It

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  • Cook cream cheese product and milk in large skillet on medium heat 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk.
  • Stir in leeks. Top with fish; cook on medium-low heat 5 min.
  • Remove fish from skillet. (Fish will not be done.) Add peas and lemon zest to sauce in skillet; mix well. Top with fish; cover. Cook 3 min. or until fish flakes easily with fork and leeks are tender. Sprinkle with dill.

Serving Suggestion

Serve with roasted new potatoes and hot steamed green beans.

How to Snip Fresh Herbs

To easily snip leafy fresh herbs, such as dill, parsley and cilantro, place the leaves in a small glass measuring cup or small bowl. Hold the cup in one hand, and, holding kitchen scissors in your other hand, snip the leaves right in the cup.

How to Thaw Frozen Fish

A pound of fish will thaw completely in the refrigerator in about 24 hours. To thaw more quickly, place the wrapped frozen fish in cold water, allowing about 1 hour for each pound of fish and changing the water every 10 min. until fish is completely thawed. Fish should not be thawed at room temperature.


  • 4 servings, 1/4 recipe (272 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (272 g) each
Calories 320
% Daily Value
Total fat 19g
Saturated fat 7g
Cholesterol 80mg
Sodium 280mg
Carbohydrate 12g
Dietary fibre 2g
Sugars 6g
Protein 24g
Vitamin A 25 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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