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Lemon Roasted Salmon

Chef.at.Home's picture
Ingredients
  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
Directions

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
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lemon
Interest: 
Healthy
Preparation Time: 
5 Minutes

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