Baked Salmon with Lemon Dill Sauce
This baked salmon makes for an easy dinner topped with a creamy simple lemon dill sauce.
Servings 4
Calories 689kcal
Ingredients
For the lemon dill sauce:
- 1 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons diced shallot
- 2 cloves garlic, chopped
- 2 teaspoons dried dill
- 1 cup heavy whipping cream
- 5 tablespoons unsalted butter, cut into ½” cubes
- Kosher salt, as needed
For the roasted salmon:
- 1½ pound salmon, cut into 4 fillets
- 2 tablespoons extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions
For the lemon dill sauce:
- Add the wine, lemon juice, shallot and garlic to a small saucepan and bring to a boil over medium heat. Lower the heat to medium-low then add the dried dill and simmer until the wine has reduced by just over half, about 10 minutes.
- Whisk in the cream and continue to simmer over medium-low heat until the sauce has thickened, about 5 minutes. Whisk in the butter, one cube at a time until emulsified into the sauce. Season with salt, to taste.
For the roasted salmon:
- Heat oven to 425ºF (220ºC). Add the salmon fillets to a baking sheet, skin-side down.
- Drizzle the salmon fillets with olive oil and season with salt and pepper. Roast until just cooked through, about 12 to 15 minutes.
For serving:
- Add the salmon to plates and ladle the sauce over the top. Serve with rice and vegetables.
Nutrition
Calories: 689kcal | Carbohydrates: 5g | Protein: 36g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 98mg | Potassium: 984mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 1410IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg