Roasted Side of Salmon with Shallot Cream

Photo: Johnny Miller; Styling: Sarah Smart  

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.

Yield: Serves 6 (serving size: about 6 ounces fish and about 1 tablespoon sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 347
  • Fat: 15.8g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.1g
  • Protein: 47g
  • Carbohydrate: 0.9g
  • Fiber: 0.2g
  • Cholesterol: 114mg
  • Iron: 1mg
  • Sodium: 535mg
  • Calcium: 22mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Combine first 5 ingredients and 1/8 teaspoon salt in a small bowl, stirring with a whisk.
  3. 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. 4. Preheat broiler to high.
  5. 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.
Note:

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.

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