Spring Time Lunch: Baked Salmon with Parsley Sauce
If you have approximately 25 minutes to spend in the kitchen, Spring Time Lunch: Baked Salmon with Parsley Sauce might be a super pescatarian recipe to try.
- Servings: 4
- Total cooking time:
Ingredients:
- freshly ground black pepper
- 2 teaspoons of Dijon mustard
- 1 handful of flat leaved parsley
- Juice of 1 lemon
- 1 tbsp of olive oil
- 0.5 oz. plain flour
- 10 oz. reduced fat milk
- 4 salmon filets
- salt
- 0.5 oz. unsalted butter
Instructions:
- To bake the salmon, pre-heat your oven to 400F.
- Place aluminium foil in a roasting tray. Enough so that you can wrap the fish in it loosely.
- Place the fish on the foil.
- Drizzle over the oil and the lemon juice.
- Sprinkle over the salt and the pepper.Cover your fish with the foil, making a loose parcel.
- Place the tray in the oven and allow to bake for 7 to 12 minutes. The cooking time will not only depend on your oven, but also on how thick the salmon fillets are.While the salmon is baking you can make the sauce.To make the sauce, melt the butter in a heavy bottomed pan. Not a non-stick pan.
- Add the flour and mix it, using a metal whisk, until it is covered with the butter (a few seconds)
- Add about half third of the milk, whisk vigorously, it will be lumpy, don't worry.Once this is thickened into a mass, add the other half and whisk until smooth.Turn the heat down to low, add the mustard and parsley with a little salt and mix it through with a wooden spoon, let it sauce simmer very gently for a few minutes.If at any point you feel the sauce is too thick, add a little bit of milk.Check for seasoning and serve.
