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–+ servings
Jennifer Johnson

Lemon Cream Sauce Salmon elevates your dinner today!

A delicious and creamy lemon sauce served over perfectly baked salmon fillets, perfect for elevating your dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 6-ounce salmon fillets
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
  3. While the salmon is baking, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  4. Pour in the heavy cream, stirring continuously. Add the lemon juice, lemon zest, and Dijon mustard. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Once the salmon is done, remove it from the oven and drizzle the lemon cream sauce over the top. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 4gProtein: 30gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 300mgSugar: 1g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • Add sautéed spinach or asparagus to the dish for extra veggies and flavor.

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