Pat the salmon dry. Then season it with salt and pepper to taste.
Heat the avocado oil in a pan over medium/high heat. Place the salmon in the pan, skin side up. Sear for 4-5 minutes on the first side and 2-3 minutes on the second side. The salmon will reach an internal temperature of 145F when it is done cooking.
After the salmon is done cooking, remove it from the pan and add the other tablespoon of avocado oil to the pan. Reduce the heat to medium and add the shallots and garlic. Sauté for 1-2 minutes, stirring frequently until the garlic is fragrant.
Add the vegetable broth in the pan and sauté for 1-2 more minutes, stirring frequently.
Then pour the milk into the pan, followed by the Neufchatel. Whisk the milk and Neufchatel until the sauce is nice and creamy.
Bring to a simmer and let the sauce cook for 5 minutes or until it is thick enough to coat the back of a spoon.
Squeeze the lemon juice into the sauce, and stir until combined. Add the salmon back into the pan. Then garnish with the dill and capers. This is best served immediately.
