Description
A tribute to cherished memories, this baked salmon topped with a rich lemon butter cream sauce is both comforting and indulgent.
Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Place the salmon fillets on a baking sheet and drizzle with olive oil. Season generously with salt and pepper.
- Bake the salmon for about 15-20 minutes, or until cooked through and flaky.
- Melt the butter in a saucepan over medium heat.
- Add the heavy cream, lemon juice, and lemon zest to the melted butter, stirring frequently until the sauce thickens slightly.
- Remove the salmon from the oven and pour the sauce over the top.
- Garnish with freshly chopped parsley and serve immediately.
Notes
Serve with a vibrant salad or roasted asparagus. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 100mg