Oven Baked Salmon

Name: Oven Baked Salmon (Elevated)
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 2 Salmon fillets-8 oz each, skin on; 1/4 cup Dry white wine-Sauvignon Blanc recommended; 2 tbsp White wine vinegar; 1 tbsp Shallot-minced; 1 cup Unsalted butter-cold, cubed; 1 tbsp Heavy cream; 1/4 tsp Salt; 1/8 tsp White pepper; 1 bunch Asparagus-trimmed; 1 tbsp Olive oil; Pinch Salt; Pinch Black pepper

⏱50 min

👥2

🔥450 cal

Hard

🍽️French

A restaurant-quality salmon dish featuring a classic French Beurre Blanc sauce and perfectly cooked asparagus. This recipe utilizes a pan-searing technique for a crispy skin and tender flesh.

2 Salmon fillets-8 oz each, skin on

1/4 cup Dry white wine-Sauvignon Blanc recommended

2 tbsp White wine vinegar

1 tbsp Shallot-minced

1 cup Unsalted butter-cold, cubed

See all 12 ingredients ↓

(0 reviews)

⏱50 min

👥2

🔥450 cal

Hard

🍽️French

A restaurant-quality salmon dish featuring a classic French Beurre Blanc sauce and perfectly cooked asparagus. This recipe utilizes a pan-searing technique for a crispy skin and tender flesh.

#Salmon #Pan-Seared #Beurre Blanc #Asparagus #French Cuisine

Instructions

Prepare the Asparagus: Preheat oven to 400°F (200°C). Toss Asparagus with Olive oil, Salt, and Pepper. Spread on a baking sheet and roast for 8-10 minutes, or until tender-crisp.
Make the Beurre Blanc: In a saucepan, combine White wine, White wine vinegar, and Shallot. Bring to a simmer and reduce until almost dry.
Reduce heat to low and begin whisking in cold Butter, one cube at a time, until emulsified. Do not allow the sauce to boil.
Stir in Heavy cream, Salt, and White pepper. Keep warm.
Pan-Sear the Salmon: Pat Salmon fillets dry and season with Salt and Pepper.
Heat 1 tbsp of Olive oil in a skillet over medium-high heat.
Place Salmon fillets skin-side down in the hot skillet and cook for 5-7 minutes, or until the skin is crispy and golden brown.
Flip the Salmon and cook for another 2-3 minutes, or until cooked through.
Serve the Salmon immediately with the Beurre Blanc sauce and roasted Asparagus.

Ingredients

2 450 g Salmon fillets-8 oz each, skin on
1/4 cup 60 mL Dry white wine-Sauvignon Blanc recommended
2 tbsp 30 mL White wine vinegar
1 tbsp 15 mL Shallot-minced
1 cup 225 g Unsalted butter-cold, cubed
1 tbsp 15 mL Heavy cream
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL White pepper
1 bunch 250 g Asparagus-trimmed
1 tbsp 15 mL Olive oil
Pinch Pinch Salt
Pinch Pinch Black pepper

Equipment

Saucepan
Whisk
Skillet
Baking sheet

Instructions

Prepare the Asparagus: Preheat oven to 400°F (200°C). Toss Asparagus with Olive oil, Salt, and Pepper. Spread on a baking sheet and roast for 8-10 minutes, or until tender-crisp.
Make the Beurre Blanc: In a saucepan, combine White wine, White wine vinegar, and Shallot. Bring to a simmer and reduce until almost dry.
Reduce heat to low and begin whisking in cold Butter, one cube at a time, until emulsified. Do not allow the sauce to boil.
Stir in Heavy cream, Salt, and White pepper. Keep warm.
Pan-Sear the Salmon: Pat Salmon fillets dry and season with Salt and Pepper.
Heat 1 tbsp of Olive oil in a skillet over medium-high heat.
Place Salmon fillets skin-side down in the hot skillet and cook for 5-7 minutes, or until the skin is crispy and golden brown.
Flip the Salmon and cook for another 2-3 minutes, or until cooked through.
Serve the Salmon immediately with the Beurre Blanc sauce and roasted Asparagus.

Nutrition per serving

Calories 450

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0 reviews

Oven Baked Salmon

Oven Baked Salmon

Ratings & Reviews

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