Salmon in Creamy Dill Sauce

4 TBSP Olive Oil
1 bunch green onion, chopped
1 can cream of chicken soup
3 TBSP chicken broth
3/4 c. half and half
4 TBSP dried dill weed
salt and pepper to taste
2-3 salmon steaks

In a large fry pan or dutch oven, heat olive oil. Sautee green onions for about 4 minutes in the oil. Add in cream of chicken soup, chicken broth, half and half, dill weed and salt & pepper. Whisk together and bring to a quick simmer. Place salmon in the sauce and cover the steaks with some of the sauce. Cover the pan and simmer for about 15 minutes, stirring frequently. Temp the salmon. Once in reaches about 130 degrees internally, serve! Place steaks on a plate and spoon sauce over them. Goes well with steamed asparagus or rice pilaf!