What's This?
Serving size 4
Prep Time


1 ¼ lb salmon fillets, skin removed (about 4 salmon fillets) salt and ground black pepper2 Tbsp olive oil¼ cup minced shallots1 clove garlic, minced¼ cup dry white wine1 cup Swanson® Seafood Stock¼ cup heavy cream1 tsp chopped fresh, dill weed


  1. Season the fish with the salt and black pepper.
  2. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Turn the fish over and cook for 1 minute. Remove the fish from the skillet. Wipe the skillet clean with a paper towel.
  3. Heat the remaining oil in the skillet over medium-high heat. Add the shallots and garlic and cook and stir for 3 minutes or until tender.
  4. Stir in the wine and cook for 3 minutes or until the wine is almost evaporated. Stir in the stock and heavy cream and heat to a boil. Cook for 15 minutes or until the mixture is reduced to about 3/4 cup, stirring often. Stir in the dill.
  5. Return the fish to the skillet. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.

Nutrition Facts

Provided by: Swanson

Per Single Serving / Serves 4 Total

  • Calories 331
  • Total Fat 21g
  • Saturated Fat 7g
  • Sodium 203mg
  • Total Carbohydrates 3g
  • Fiber 0g
  • Cholesterol 90mg
  • Iron 4%
  • Vitamin C 2%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Seafood, Salmon

Terms of Service | Privacy Policy Corporate Site | Advertise With Us