Oven Baked Salmon with Lemon Cream Sauce

natashaskitchen.com
serves 4-8
This oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc).
Ingredients
For Oven Baked Salmon 

• 2 to 3 lb salmon fillet
• salt and black pepper to taste
• 1 Tbsp olive oil for drizzling salmon
• 1 Tbsp parsley finely chopped, to garnish

For the Lemon Cream Sauce:

• 1 small onion or 2 medium shallots super finely diced (about 1/4 cup diced)
• 1/4 cup fresh lemon juice from 2 medium or 1 large lemons
• 1/4 cup dry white wine such as chardonnay or pinot grigio
• 1/2 cup heavy cream
• 1/2 cup 8 Tbsp cold unsalted butter cut into 8 pieces

​

Preparation

1. Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
2. In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
3. Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
4. Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

​