This is the most delicious sauce of the moment (with salmon, chicken, vegetables!)

How do you choose a good recipe for weeknights? It has to be quick to make, impossible to mess up, and everyone should clean their plate. This recipe for salmon with lemon-dill sauce ticks all the boxes, so put it on the menu for this week. And don’t be surprised if those normally such impeccably polite eaters suddenly lick their plates clean.

I’m always looking for foolproof recipes, especially recipes that are quick to make. This is my new favorite. Tip: make extra sauce, because the next day the sauce is also a winner with pasta and chicken breast.

Delicious with Leffe

And surprisingly, leave that bottle of wine unopened; this is truly a delicious dish to serve with a cold beer. Yes, beer isn’t only delicious with a bitterball, it also works wonderfully alongside your meal. Pairing isn’t difficult at all: you enhance a flavor, create a bridge, or deliberately seek out the contrast. This fresh sauce and the fish go perfectly with a smooth, light blonde beer—the light color of blonde beer, just like its fresh flavor, is a perfect fit for spring and summer.

How to make salmon with lemon-dill sauce

• Heat the oil in a large frying pan. Season the salmon with salt and pepper. Fry for 3 minutes on one side, then turn over and fry the other side for 3 minutes as well. Remove the salmon from the pan and set aside for a moment. (NB: frying fish without a smelly kitchen? Bake the salmon in the oven instead).
• Briefly fry the garlic in the frying pan. Then add the cream, chicken stock and lemon juice. Season the sauce with pepper.
• Mix the cornstarch with water, stir well and add it to the pan as well. Let it heat through for 5 minutes.
• Meanwhile, heat a grill pan. Brush the green asparagus with olive oil and grill for about 3 minutes per side.
• Finally, stir the finely chopped dill into the sauce and heat briefly.
• Place the salmon in the pan and heat it through briefly before serving the salmon with lemon sauce and dill.
• Season the asparagus with salt and sprinkle the lemon zest over it.
• Place a salmon fillet on each plate, pour some sauce alongside it and add some asparagus.
• Serve with a glass of Leffe Blond; the citrus notes in the Leffe are a perfect match for the sauce.
• Optional for big eaters: serve with pasta.

Also read:

• 5 common fish mistakes and how to avoid them
• How to: fry fish skin-side down
• 8 things you shouldn’t do when going to a fancy restaurant