Description

Oven baked salmon with lemon cream sauce is a delightful and effortless dish that transforms ordinary ingredients into an extraordinary meal. This recipe showcases succulent salmon fillets, perfectly baked to retain their moisture and topped with a creamy, zesty lemon sauce. Fresh garlic enhances the flavors, while the bright acidity of lemon juice cuts through the richness of the cream, creating a harmonious balance that can impress even the most discerning palates. Ideal for busy weeknights or special occasions, this dish pairs beautifully with sides like rice or a fresh salad, making it a versatile addition to your culinary repertoire. Follow this simple step-by-step guide to create a delicious meal that highlights the natural beauty of salmon.

Ingredients

Scale

1–1.5 pounds fresh salmon fillets
2 tablespoons freshly squeezed lemon juice
1 cup heavy cream
2 garlic cloves, minced
Salt and pepper, to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Place the salmon fillets on the tray and season generously with salt and pepper.
In a saucepan over medium heat, melt butter, add minced garlic, and sauté until fragrant. Pour in heavy cream and lemon juice; stir until combined.
Pour half of the sauce over the salmon fillets and bake for 15-20 minutes until flaky.
Drizzle remaining sauce over the cooked fillets and garnish with parsley or lemon slices before serving.

Notes

Use fresh ingredients for the best flavor.
Check doneness with a meat thermometer; target at least 145°F (63°C).
Customize your sauce by adding herbs like dill or chives.

Nutrition

Serving Size: 1 fillet (approximately 150g)
Calories: 450
Sugar: 1g
Sodium: 320mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 34g
Cholesterol: 95mg

Keywords: - Use fresh ingredients for optimal flavor.- Check doneness with a meat thermometer; target at least 145°F (63°C).- Customize your sauce by adding herbs like dill or chives for extra flavor.