Salmon with White Wine Butter Sauce



Under 30 minutes Without Eggs Without nuts Without peanuts High Omega 3

Nutritional Facts Per Serving

33 g
1 g
0 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 350
  • Lipides 24 g
    • Saturated fat  9 g
  • Cholesterol 120 mg
  • Sodium  350 mg
  • Carbs 1 g
    • fiber  0 g
    • Sugar  0 g
  • Protein 33 g


  • 11/2 pounds salmon fillet, cut into
  • 4 equal portions
  • 2 teaspoons Sensations Extra Virgin 100% Olive Oil
  • Salt and freshly ground pepper
  • 2/3 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 1/3 cup Compliments Chicken Broth
  • 4 tablespoons Compliments Butter, cut into chunks
  • 1-2 teaspoons minced Compliments Organic Fresh Tarragon


  1. Preheat oven to 450°F. 
  2. Arrange salmon, skin side down, in a lightly oiled baking pan. 
  3. Brush salmon with olive oil and season to taste with salt and pepper. 
  4. Bake until salmon is no longer translucent but is still moist looking in center (cut to test), about 15 minutes.
  5. Meanwhile, combine wine and broth in a 10 to 12-inch frying pan.
  6. Bring to a boil over high heat. 
  7. Boil until reduced to 2-3 tablespoons, about 5 minutes. 
  8. Whisk butter into pan, a few chunks at a time, until sauce is smooth and thickened slightly. 
  9. Stir in tarragon. Remove sauce from heat but keep warm.
  10. When salmon is done, slide a spatula between skin and meat of each fillet;transfer salmon to individual plates, leaving skin in pan. 
  11. Drizzle salmon with equal amounts of butter sauce and serve immediately
Leftover Smart: Save the leftover tarragon to use in the Creamy Mushroom Bacon Soup recipe.

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