Pan Fried Salmon with Dijon Sauce

At this time of year, as holiday preparations gear up and activities seem to be increasing, it's great to have several super quick and super delicious meals in your arsenal. And if that meal is super healthy, too, then it's a bonus. This salmon fits all three qualifications. Quickly pan fried and then topped with a creamy, mustard-herb sauce, this is a terrific weeknight meal when paired with a steamed veggie or two.

Start by heating the oil in a large skillet over medium high heat. When it's hot, add the salmon and cook on each side

for 4 minutes or until the fish flakes easily with a fork. Remove to a plate and cover to keep warm. Reduce the heat to medium, then add the butter to the skillet,

followed by the green onion and garlic,

and the sage and thyme,

and cook for a minute. Add the wine, and then scrape up any browned bits from the pan. They will add a lot of flavor to the sauce!

Finally, add in the yogurt and milk

and stir until smooth.

Top each salmon fillet with a bit of the sauce, and serve.

One year ago: Apple Cake in the Crock Pot!
Two years ago: Pumpkin Whoopie Pies
Three years ago: Spicy Sweet Potato and Smoked Sausage Soup
Four years ago: Zesty Cranberry Sauce

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Pan Fried Salmon with Dijon Sauce

4 salmon fillets (about 4 ounces each)
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
1 Tbsp. butter
3 garlic cloves, minced
1 small shallot, diced
1/4 tsp. dried sage
1 tsp. dried thyme
1/4 cup dry white wine
1/4 cup greek yogurt or sour cream
3-4 Tbsp. milk
1 1/2 Tbsp. Dijon mustard

Season the salmon filets with salt and pepper.

Heat a large skillet over medium-high heat and add the oil. Place the salmon in the pan and cook for 4-5 minutes on each side, or until the salmon is fairly firm and the sides are turning opaque/white. Transfer to a plate and keep warm.

Reduce heat to medium and melt the butter. Add the garlic, shallot, sage and thyme and cook, stirring frequently, for about 1 minute. Stir in the wine and scrape up any brown bits from the bottom of the pan. Cook for 2-3 minutes. Whisk in the yogurt and milk and mustard and continue cooking for another 1-2 minutes, until the sauce bubbles and thickens. Remove from heat and pour the sauce over the salmon before serving.

Recipe Source: Adapted from Cook Like A Champion