Baked Salmon with Lemon Cream Sauce

 

 

Thanks to Natasha's Kitchen for this incredible salmon recipe that's become one of our favorites! The beauty is in its simplicity - perfectly baked salmon topped with a lemon cream sauce that's both rich and bright. The sauce, made with fresh lemon juice, white wine, and cream, gets finished with cold butter for that restaurant-quality silkiness. Paired with your choice of broccoli or Brussels sprouts and white rice, it's an elegant meal that comes together easily and always impresses

Ingredients:

4 pieces of salmon

2 T olive oil

S&P

1/4 cup finely diced onion or shallot

1/4 cup fresh lemon juice

1/4 cup dry white wine

1/2 cup heavy whipping cream

8 T cold butter (cut into 1 T pieces)

1/4 cup finely chopped parsley- to garnish

Directions:

Heat oven to 425. Line a baking sheet with parchment paper.

Place the salmon on the sheet pan skin down, drizzle with olive oil and S&P. 

Bake in oven for 10 minutes or until cooked through.

In a small saucepan, whisk together the onion, lemon juice and wine. Simmer over medium heat until it reduces and thickens. Whisk in the heavy cream and once it simmers reduce heat to low and whisk in the butter 1 Tablespoon at a time. 

Plate salmon and top with the sauce.