Salmon With Creamy Dill Sauce From Swanson®

• 4 (5 ounce) salmon fillets, skin removed
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1/4 cup minced shallot
• 1 clove garlic, minced
• 1/4 cup dry white wine
• 1 cup Swanson(R) Seafood Stock
• 1/4 cup heavy cream
• 1 tablespoon 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. Reduce heat to medium. 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.

salmon, salt, ground black pepper, olive oil, shallot, clove garlic, white wine, stock, heavy cream, dill weed

Taken from www.allrecipes.com/recipe/244580/salmon-with-creamy-dill-sauce-from-swanson/ (may not work)