Pan-Seared Salmon With Lemon-Dill Cream Sauce

In large skillet, melt butter over medium-high heat; cook salmon until bottom is golden, about 5 minutes. Using wide spatula, turn and cook until salmon flakes with fork, 5 to 7 minutes. Transfer salmon to plate; cover with foil.

In same skillet, cook onion, salt and white pepper over medium heat until softened, about 5 minutes. Pour wine; cook for 1 minute, stirring to scrape up brown bits.

Add whipping cream to mixture and bring to boil; reduce heat and simmer for 10 minutes. Stir in dill, lemon rind and lemon juice. Spoon sauce over salmon and sprinkle with dill.