Salmon Fillets in Dill-Peperoncini Cream Sauce

Serves 4

Ingredients

4 (6 oz) salmon fillets, skinned

1 TB olive oil

1 shallot, finely chopped

1 1/2 TB peperoncini, seeded and minced

1 cup Land O'Lakes half and half

1 TB chopped fresh flat-leaf parsley

2 TB fresh dill, chopped

4 lemon wedges

Instructions

Pat salmon dry and season w/ salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook salmon, turning once until just cooked through, about 7 minutes. Transfer to a platter.

Cook shallot in skillet over moderate heat, stirring until softened. Stir in peperoncini, half and half, parsley and 1 TB dill and simmer until sauce is slightly thickened, about 3 min. Stir in remaining TB dill and salt and pepper to taste.

Pour cream sauce over salmon and serve with lemon wedges.

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