Salmon with Lemon Cream Sauce

The recipe Salmon with Lemon Cream Sauce can be made in approximately 20 minutes. One serving contains 487 calories, 36g of protein, and 37g of fat. For $4.4 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. 376 people have made this recipe and would make it again. It is brought to you by Simply Recipes. It is a good option if you're following a gluten free and pescatarian diet. If you have salt and pepper, salmon fillets, heavy cream, and a few other ingredients on hand, you can make it. Plenty of people really liked this main course. Overall, this recipe earns a spectacular spoonacular score of 96%. Salmon Cannelloni with Lemon Cream Sauce, Smoked Salmon and Farfalle in Lemon Cream Sauce, and Pistachio-Crusted Salmon with Lemon Cream Sauce are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/4 cup chicken stock (or fish stock or clam juice)

1 Tbsp canola or grape seed oil

1 cup heavy cream

3 Tbsp lemon juice

Parsley for garnish

1 1/2 pounds skin-on salmon fillets

Salt and pepper

Equipment:

pot

paper towels

frying pan

spatula

Cooking instruction summary:

1 Pour the lemon juice, broth and cream into a small pot and bring to a simmer. Immediately drop the heat to low, cover the pot and simmer very gently for 10 minutes. Add salt and pepper to taste.2 While the sauce is cooking, rinse the salmon in cold water and check for any stray scales (if skin-on). Pat the fish dry with paper towels. Add the canola oil to a sauté pan large enough to fit the fish in one layer. Set the heat to high and let the pan heat up for 90 seconds.3 Lay the fish skin side down in the hot pan and turn the heat down to medium. Salt the exposed side of the fish. Let this sizzle away steadily for 3-5 minutes, depending on how thick the fish is. An inch-thick fillet will take about 5 minutes. With a metal spatula, turn the fish, making sure the skin remains attached to the salmon. Salt the skin side of the fish. Cook for another 1-5 minutes, depending on how well-done you like your fish. We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes.4 Set the salmon down on the plate skin side up, then pour some of the sauce over it. Garnish with the parsley and serve at once.

 

Step by step:


1. Pour the lemon juice, broth and cream into a small pot and bring to a simmer. Immediately drop the heat to low, cover the pot and simmer very gently for 10 minutes.

2. Add salt and pepper to taste.2 While the sauce is cooking, rinse the salmon in cold water and check for any stray scales (if skin-on). Pat the fish dry with paper towels.

3. Add the canola oil to a sauté pan large enough to fit the fish in one layer. Set the heat to high and let the pan heat up for 90 seconds.3 Lay the fish skin side down in the hot pan and turn the heat down to medium. Salt the exposed side of the fish.

4. Let this sizzle away steadily for 3-5 minutes, depending on how thick the fish is. An inch-thick fillet will take about 5 minutes. With a metal spatula, turn the fish, making sure the skin remains attached to the salmon. Salt the skin side of the fish. Cook for another 1-5 minutes, depending on how well-done you like your fish. We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes.4 Set the salmon down on the plate skin side up, then pour some of the sauce over it.

5. Garnish with the parsley and serve at once.


Nutrition Information:

Quickview
412k Calories
34g Protein
29g Total Fat
2g Carbs
44% Health Score
Limit These
Calories
412k
21%

Fat
29g
45%

  Saturated Fat
11g
71%

Carbohydrates
2g
1%

  Sugar
0.34g
0%

Cholesterol
147mg
49%

Sodium
192mg
8%

Get Enough Of These
Protein
34g
69%

Vitamin B12
5µg
91%

Selenium
62µg
89%

Vitamin B6
1mg
70%

Vitamin B3
13mg
67%

Vitamin B2
0.69mg
41%

Phosphorus
368mg
37%

Vitamin B5
2mg
30%

Vitamin B1
0.4mg
26%

Potassium
892mg
26%

Copper
0.44mg
22%

Vitamin K
19µg
19%

Vitamin A
736IU
15%

Magnesium
53mg
13%

Folate
47µg
12%

Vitamin C
6mg
8%

Iron
1mg
8%

Zinc
1mg
8%

Vitamin E
0.95mg
6%

Calcium
49mg
5%

Manganese
0.04mg
2%

Vitamin D
0.28µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

A little change On his way back from work one evening, Benny gets hit by a car as he crosses Threadneedle Street and is knocked unconscious. To the bystanders, he looks in a bad way. A Priest happens to be passing and not knowing Benny’s religion, administers last rites. But immediately, Benny`s eyes open and he’s quickly fully awake. "What were you saying to me?" asks Benny. The Priest tells him about the last rites. "I suppose a little bit of a different religion won’t hurt," says Benny, "thanks." Benny can’t wait to tell his family about his experience. When he gets home, he says to his wife, "Yetta, you won`t believe what’s just happened to me." But she tells him, "Later, Benny, later. I don`t have time. I’m late for my supervision meeting. I’ve left your dinner in the oven. See you later." So Benny goes up to his daughter’s room and says, "Leah, you won`t believe what’s just happened to me." But she says, "Sorry, Dad, I’m on the phone planning my weekend. Could you please come back later, and close the door behind you, will you." He then goes to look for his son who he finds driving the car out the garage. "Maurice, you won`t believe what’s just happened to me." But his son says, "Dad, I’m late for a date. I need the car and some money. Can you lend me £100 please? I’ll talk to you tomorrow." So Benny goes back into his house, shakes his head and says, "I’ve only been a gentile for two hours and already I hate three Jews."

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