Pan-Seared Salmon with Basil-Dijon Cream Sauce

Total Time
30 min
10 min
20 min
Salmon is a rich source of heart-healthy omega-3 fatty acids. If you prefer, tuna, rainbow trout or Atlantic mackerel can all be used in its place.*


olive oil

½ tsp

minced garlic

¼ tsp

uncooked shallot(s)

½ tsp, or red onion, minced

white wine

¼ fl oz, dry

Dijon mustard

1 tsp

fat free skim milk

¼ cup(s)

whipped cream cheese

1 Tbsp, (reduced fat)


2 Tbsp, fresh, finely chopped into thin ribbons (chiffonade)

uncooked farmed salmon fillet(s) with or without skin

4 oz

table salt

tsp, or to taste

black pepper

tsp, or to taste

cooking spray

1 spray(s)


  1. Heat oil in a small sauté pan over medium heat. Add garlic and shallot; cook, stirring constantly, until shallot starts to soften and edges become slightly brown, about 2 to 3 minutes. Immediately add wine; whisk in mustard until fully incorporated. Whisk in milk until fully incorporated; whisk in cream cheese until fully incorporated. When cream cheese melts, stir in basil; remove from heat promptly. Using a rubber spatula, transfer sauce to a small bowl and set aside.
  2. Season all sides of salmon with salt and pepper. Off heat, coat same sauté pan with cooking spray; heat over medium-high heat. Place salmon (top side down) onto center of pan and cook until slightly browned, about 2 to 3 minutes. Reduce heat to medium-low and using a large spatula, flip salmon over; cover pan and continue cooking until internal temperature of fish reaches 140°F, about 4 to 5 minutes. Uncover pan and remove from heat; transfer salmon to plate and drizzle with sauce. Yields about one 3 oz serving.


*Tuna, rainbow trout and Atlantic mackerel are all rich sources of omega-3 fatty acids. Using them in place of salmon could affect SmartPoints value.

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