Description
A delicious salmon fillet topped with a creamy lemon beurre blanc sauce and served with tender asparagus.
Ingredients
Scale
- 4 salmon fillets
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cold and cubed
- Juice of 1 lemon
- Zest of 1 lemon
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and roast in the oven for 10-12 minutes until tender.
- While the asparagus is roasting, heat a skillet over medium heat. Season the salmon fillets with salt and pepper.
- Add the salmon to the skillet, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
- In a small saucepan, combine the white wine and lemon juice. Bring to a simmer and reduce by half.
- Stir in the heavy cream and continue to simmer until slightly thickened.
- Remove from heat and whisk in the cold butter, lemon zest, and season with salt and pepper to taste.
- To serve, place the roasted asparagus on a plate, top with a salmon fillet, and drizzle with the lemon beurre blanc sauce. Garnish with chopped parsley.
Notes
- You can substitute the salmon with other fish such as trout or halibut.
- For a lighter version, reduce the amount of butter in the sauce.
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 400
- Fat: 25
- Carbohydrates: 10
- Fiber: 3
- Protein: 35
- Cholesterol: 85
Keywords: salmon recipe, beurre blanc sauce, lemon salmon, asparagus, creamy sauce, dinner recipe