Ingredients

4 (6-ounce) salmon fillets, skinned

1 tablespoon vegetable oil

1 shallot, finely chopped

1 1/2 tablespoons peperoncini (3), seeded and minced

1 cup half-and-half

1 tablespoon chopped fresh flat-leaf parsley

2 tablespoons chopped fresh dill

4 lemon wedges

Description

Spicy Peperoncini Peppers Cut The Creaminess Of The Sauce On This Salmon. Serve Artichoke Bruschetta As A First Course, Rice And Asparagus As Side Dishes.

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