Baked Salmon Fillet With Mustard Sauce
Lemon-topped baked salmon fillets finished with a silky shallot, white wine, and stone-ground mustard cream sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the salmon fillets in a baking pan and drizzle with the combined melted butter and olive oil.
- 2
Lay the lemon slices over the tops of the fillets. Bake for 12 to 15 minutes, until the flesh is opaque and flakes easily with a fork.
- 3
Meanwhile, make the mustard sauce: in a small saucepan, lightly saute the minced shallot in the 1 tablespoon butter over medium heat until softened. Add the white wine and simmer until nearly evaporated.
- 4
Pour in the heavy cream and cook, stirring, until slightly thickened, about 3 to 4 minutes. Stir in the mustard, chives, and parsley, then season with the salt.
- 5
To serve, ladle a pool of sauce onto each plate and set a lemon-topped salmon fillet on top. Garnish with pear tomatoes and parsley sprigs.
Plan it in Listahan
Add Baked Salmon Fillet With Mustard Sauce to your week, check it against your household's allergens, and build the shopping list automatically.