topped with lemon dijon dill sauce.

wild caught salmon - two 4-6 ounce fillets
olive oil- 2 tbsp, divided
red potato - one small, small dice
leek - one medium, cut in half length-wise, thinly sliced
fennel (optional) - one small bulb, small dice
English peas - one cup, shelled, fresh or frozen
white wine - 1/4 cup, dry Chardonnay or Sauvignon Blanc
garlic - one clove, finely minced or garlic pressed
lemon juice - from one fresh
chicken stock - 1/2 cup
dijon mustard - 1/2 tsp
sour cream - 2 tbsp
fresh dill - 1 tbsp, roughly chopped
salt and pepper

You only need one large skillet for this recipe.  I recommend a cast-iron skillet, but a non-stick would work fine too.
Mix together wine, garlic, lemon juice, stock, dijon, sour cream, and a little salt and pepper.
Heat up skillet over medium-high heat for about 5 minutes.  Prep salmon fillets, wash if needed, pat dry with paper towel, and lightly salt and pepper.  Add one tbsp oil to skillet and add salmon.  Cook on only one side for 3-5 minutes, depending on how thick your fillets are.  You do NOT want to cook it through!  Remove salmon to a plate to rest, add other tbsp of oil to skillet, and add potato, leek, fennel, and peas.  Reduce heat just a bit and saute veggies for 10-15 minutes, stirring occasionally.  The veggies should be fork tender and lightly browned.  Remove veggies to another plate.  Add liquid mixed together at the beginning to the pan immediately after veggies are out.  Whisk the sauce until thoroughly combined.  Place fish back into skillet on the non-cooked side directly in the sauce and cook for 2 minutes, then take out again.  Increase the heat and simmer the sauce until it is reduced by half, 3-5 minutes.  Add the dill.  Divide veggies onto two plates, place salmon over veggies, and top it all with the sauce. 

the rest of the week, i am making crock-pot meals, got some good ideas to share!