Herb-Crusted Salmon with Lemon Beurre Blanc

Ingredients

• 4 salmon fillets
• 1 cup breadcrumbs
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 2 cloves garlic, minced
• 1/4 cup Dijon mustard
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup white wine
• 1 cup heavy cream
• 1/2 cup unsalted butter, chilled and cubed
• Juice of 1 lemon

Steps

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the breadcrumbs, parsley, dill, garlic, salt, and pepper.
3. Brush each salmon fillet with Dijon mustard, then press the herb mixture onto the top of the fillets.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the salmon fillets, herb side down, for about 3 minutes until golden brown.
5. Flip the fillets and transfer the skillet to the preheated oven. Bake for 8-10 minutes, or until the salmon is cooked through.
6. In a small saucepan, bring the white wine and lemon juice to a simmer and reduce by half.
7. Add the heavy cream to the saucepan and continue to simmer for another 5 minutes.
8. Remove from heat and whisk in the chilled butter until the sauce is smooth and creamy. Season with salt and pepper to taste.
9. Serve the herb-crusted salmon hot, drizzled with lemon beurre blanc.