Salmon & Creamy Leek Sauce

4
Easy
Dinner

Characteristics

Under 30 minutes Without peanuts Without gluten Without nuts Without Eggs

Nutritional Facts Per Serving

560
Calories
30 g
Protein
5 g
Carbs
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 560
  • Lipides 46 g
    • Saturated fat  17 g
  • Cholesterol 140 mg
  • Sodium  105 mg
  • Carbs 5 g
  • Protein 30 g

Ingredients

  • 4 salmon fillets (5 oz/150 g each)
  • 3 tbsp (45 mL) olive oil, divided
  • salt and white pepper to taste
  • 1 leek, pale green and white parts only, halved lengthwise, thinly sliced
  • 1/4 cup (60 mL) lemon juice
  • 1 1/2 tsp (7 mL) chopped fresh tarragon (or 1/2 tsp/2 mL dried)
  • 1 cup (250 mL) 35% whipping cream

Method

  1. Preheat oven to 375°F (190°C). Place salmon on parchment paper-lined baking sheet. Brush salmon with 1 tbsp (15 mL) olive oil; season with salt and pepper. Bake 15 min., or until fish is cooked through.
  2. Meanwhile, place remaining oil in skillet over medium heat. Add leeks and cook until tender, about 5 min. Stir in lemon juice and tarragon. Simmer until lemon juice is almost cooked off. Add the cream and simmer until lightly thickened. Season with salt and pepper.
  3. Plate fish and spoon sauce on top to serve.

Tips: Substitute white wine for the lemon juice.

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