Serves 4
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To serve:

  1. Heat a knob of butter in a small saucepan over a medium-low heat. Cook two of the garlic cloves for 30 seconds until fragrant, then add the breadcrumbs, cooking and stirring for 1-2 minutes until lightly golden. Set aside.
  2. Heat the olive oil in a large pan over a medium-high heat. Season the salmon with salt and pepper, then place in the pan, skin-side down. Cook for 5-6 minutes, then carefully flip the salmon over and cook for another 2-3 minutes until opaque in the centre.
  3. Remove salmon and set aside, then add a second knob of butter to the same pan over a medium heat. Add the shallots, remaining garlic and sage and cook for 1-2 minutes until sizzling.
  4. Add the wine. Bubble and reduce for 2-3 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon.
  5. Whisk in the cream and mustard, continuing to whisk for 2-3 minutes while the mixture bubbles and thickens. Season to taste, adding a little more mustard if desired.
  6. Place the salmon on serving plates and drizzle with the Dijon cream, then top with the crispy breadcrumbs. Serve with baby potatoes and green vegetables.

Nutrition Facts

Per serving: 594kcals, 37.9g fat (16.6g saturated), 22.4g carbs, 1.8g sugars, 40g protein, 1.8g fibre, 0.446g sodium

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