Salmon with Creamy Garlic Dijon Sauce

INGREDIENT:

• 4 (6 - 7 oz) skinless salmon fillets
• 3 tsp olive oil
• Salt and freshly ground black pepper
• 3 garlic cloves, minced (1 Tbsp)
• 1/2 tsp cornstarch
• 1/2 cup heavy cream
• 1 1/2 Tbsp dijon mustard (or a little more to taste)
• 1/2 tsp honey
• 1/2 cup low-sodium chicken broth
• 1 Tbsp minced fresh dill

INSTRUCTIONS:

1. Heat a large non-stick skillets over medium-high heat (or use two skillets if you used large 7 - 8 oz fillets like I did so they aren't overcrowded).
2. Add 1 1/2 tsp olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper.
3. Place salmon in skillet (top of salmon turned down). Let sear until golden brown on bottom, about 4 minutes then flip and continue to cook to desired doneness, about 2 - 3 minutes longer.
4. Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey.
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