Step 1

Pat salmon fillets dry with paper towels. If you're using frozen salmon, allow to thaw in the fridge overnight.

Step 2

Drizzle with a few teaspoons of olive oil and season with salt.

Step 3

Place a large skillet or frying pan over medium-high heat and allow to preheat for a minute or two.

Step 4

Place the salmon into the pan, skin-side down, and allow to sear for 2-3 minutes until the skin is crisp and golden.

Step 5

Carefully flip over and allow to sear for another 2-3 minutes or until cooked to your preference.

Step 6

The salmon is cooked when the flesh easily flakes apart. Remove the salmon from the pan and set aside.

Step 7

In the same pan, add another tablespoon of oil then add the finely chopped shallot and garlic.

Step 8

Sauté for a minute or two then add the peas and dill. Pour in the cream and add the sour cream.

Step 9

Season with salt and pepper then bring to a simmer.

Step 10

Cook for 5 minutes or until the peas are cooked. Add a squeeze of lemon juice and stir into the sauce.

Step 11

Place the salmon back into the pan and allow to reheat.

Step 12

Serve the salmon and peas with lemon wedges.