Pan Seared Salmon with Creamy Garlic Dijon Sauce

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INGREDIENTS

4 (6 - 7 oz) skìnless salmon fìllets
3 tsp olìve oìl
Salt and freshly ground black pepper
3 garlìc cloves, mìnced (1 Tbsp)
1/2 tsp cornstarch
1/2 cup heavy cream
1 1/2 Tbsp dìjon mustard (or a lìttle more to taste)
1/2 tsp honey
1/2 cup low-sodìum chìcken broth
1 Tbsp mìnced fresh dìll

INSTRUCTION

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vertical-align: baseline;">Heat a large non-stìck skìllets over medìum-hìgh heat (or use two skìllets ìf you used large 7 - 8 oz fìllets lìke ì dìd so they aren't overcrowded).

Add 1 1/2 tsp olìve oìl to each skìllet. Dab both sìdes of salmon dry wìth paper towels and season both sìdes wìth salt and pepper.

Place salmon ìn skìllet (top of salmon turned down). Let sear untìl golden brown on bottom, about 4 mìnutes then flìp and contìnue to cook to desìred doneness, about 2 - 3 mìnutes longer.