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Roasted Side of Salmon with Shallot Cream

Photo: Johnny Miller; Styling: Sarah Smart

 

Hands-on time 20 mins
Total time 30 mins
Yield Serves 6 (serving size: about 6 ounces fish and about 1 tablespoon sauce)
This dish is as simple as it gets, and yet it's very impressive for company. Shallots, dill, and lemon are classic flavorings for salmon. If you can't find crème fraîche, use sour cream.

Ingredients

  • 1/4 cup crème fraîche
  • 2 tablespoons finely minced shallots
  • 1 tablespoon 2% reduced-fat milk
  • 1 tablespoon chopped fresh dill
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/8 teaspoons kosher salt, divided
  • 1 (3-pound) boneless salmon fillet
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh chives

Nutrition Information

  • calories 347
  • fat 15.8 g
  • satfat 4.3 g
  • monofat 4.7 g
  • polyfat 2.1 g
  • protein 47 g
  • carbohydrate 0.9 g
  • fiber 0.2 g
  • cholesterol 114 mg
  • iron 1 mg
  • sodium 535 mg
  • calcium 22 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine first 5 ingredients and 1/8 teaspoon salt in a small bowl, stirring with a whisk.

  3. Place fish, skin side down, on a parchment-lined baking sheet. Rub fish with oil; sprinkle with remaining 1 teaspoon salt and pepper. Bake at 450° for 8 minutes. Remove from oven.

  4. Preheat broiler to high.

  5. Broil fish 4 minutes or until desired degree of doneness. Sprinkle with chives. Cut fish crosswise into 6 equal portions, top evenly with shallot cream, and  serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.