Spring Time Lunch: Baked Salmon with Parsley Sauce
Basic Information
- Servings: 4
- Ready in: 25 minutes
- Preparation time: -
- Cooking time: -
- Rating: 77.22
- Health score: 33.00
- Weight Watcher points: 8.00
Summary
If you have approximately 25 minutes to spend in the kitchen, Spring Time Lunch: Baked Salmon with Parsley Sauce might be a super pescatarian recipe to try. This recipe makes 4 servings with 350 calories, 37g of protein, and 19g of fat each. For $4.09 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. If you have olive oil, reduced fat milk, salt, and a few other ingredients on hand, you can make it. Spring will be even more special with this recipe. It works well as a rather expensive main course. It is brought to you by Foodista. Overall, this recipe earns an amazing spoonacular score of 83%. Try Salmon with Vodka Sauce and Parsley Salad, Citrus Roasted Salmon with Spring Pea Sauce, and Slow-Roasted Salmon with Spring Herb Sauce for similar recipes.
Ingredients
pepper4 servings
dijon mustard2 teaspoons
flat leaved parsley1 handful
juice of lemon1
olive oil1 tbsp
flour0.5 oz
reduced fat milk10 oz
salmon filets4
salt4 servings
butter0.5 oz
Instructions
Step 1
To bake the salmon, pre-heat your oven to 400F.
Step 2
Place aluminium foil in a roasting tray. Enough so that you can wrap the fish in it loosely.
Step 3
Place the fish on the foil.
Step 4
Drizzle over the oil and the lemon juice.
Step 5
Sprinkle over the salt and the pepper.Cover your fish with the foil, making a loose parcel.
Step 6
Place the tray in the oven and allow to bake for 7 to 12 minutes. The cooking time will not only depend on your oven, but also on how thick the salmon fillets are.While the salmon is baking you can make the sauce.To make the sauce, melt the butter in a heavy bottomed pan. Not a non-stick pan.
Step 7
Add the flour and mix it, using a metal whisk, until it is covered with the butter (a few seconds)
Step 8
Add about half third of the milk, whisk vigorously, it will be lumpy, don't worry.Once this is thickened into a mass, add the other half and whisk until smooth.Turn the heat down to low, add the mustard and parsley with a little salt and mix it through with a wooden spoon, let it sauce simmer very gently for a few minutes.If at any point you feel the sauce is too thick, add a little bit of milk.Check for seasoning and serve.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: pescatarian
Occasions: spring, easter