Instructions: Heat oven to 375 degrees. Whip cream with a whisk or electric beater until soft peaks form; set aside.

Line a baking pan with aluminum foil. Season salmon with juice from lemon, salt, and pepper. Mix 1 tablespoon dill, parsley, and onion in a small bowl.

Heat a large nonstick skillet over high heat for 2 minutes. Sear salmon on both sides 2 minutes per side until nicely browned. Transfer to baking pan. Pat herb mixture onto salmon. Bake 5 to 6 minutes for medium doneness. Remove from oven, transfer to warmed plates.

While salmon is baking, prepare Hollandaise: Place egg yolks, lemon juice, salt and pepper in a food processor or blender and process briefly. With the motor running, pour in melted butter in a very thin stream. Sauce should thicken slowly. Gently fold Hollandaise sauce and remaining dill into whipped cream. Spoon sauce over fish.

This recipe yields 4 servings.

Description: "Mousseline is a light-as-air sauce made with whipped cream. Rich and elegant, this entree is for special occasions. Roasted asparagus would make an excellent accompaniment."

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