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  Salmon 5 Pound, cleaned (2.2 Kilogram)
  Lemons 3 , sliced
  Fresh dill 1⁄2 Cup (8 tbs)
  Parsley sprigs 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon, melted
For creamy dill wine sauce
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Chopped dill 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Using sharp chefs knife, cut off fish head behind gills (or have fishmonger remove it).
Rinse fish and pat dry.
Season inside and out with salt and pepper.
Arrange one-third of the lemon slices in lengthwise row along center of foil-lined baking sheet.
Top with salmon.
Fill body cavity with dill, parsley and another third of the lemons.
Brush butter over salmon; top with remaining lemons.
Crumple up foil around fish to hold juices, leaving salmon uncovered.
Bake in 450°F (230°C) oven for about 45 minutes or until flesh at thickest part is opaque and flakes easily when tested with fork.
Tent with foil; let stand for 5 minutes.
Remove 1/4 cup (50 mL) pan juices; set aside.
CREAMY DILL WINE SAUCE: In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute.
Gradually whisk in milk, wine, cream, salt and pepper; cook, whisking, for 5 minutes.
Stir in reserved pan juices; reduce heat and simmer for 5 minutes.
Keep warm over low heat while carving salmon; stir in dill.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3817 Calories from Fat 1535

% Daily Value*

Total Fat 172 g263.9%

Saturated Fat 72.3 g361.3%

Trans Fat 0 g

Cholesterol 1485.3 mg495.1%

Sodium 2033.6 mg84.7%

Total Carbohydrates 60 g19.9%

Dietary Fiber 10.2 g40.6%

Sugars 14.1 g

Protein 463 g925.5%

Vitamin A 147.5% Vitamin C 299.5%

Calcium 68.1% Iron 126.4%

*Based on a 2000 Calorie diet

Lemon Roasted Salmon Recipe