French · Dinner
French Roast Salmon with Lemon
Salmon fillet roasted skin-side up at 425°F over lemon and thyme, then finished with a butter and caper pan sauce made from white wine reduction. The fish stays moist under golden skin; the sauce carries bright acidity and herbal depth, served simply with pan juices spooned over.
$7
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
425Calories
38.2gProtein
28.1gFat
4.9gCarbs
1.1gSugar
1.2gFiber
641mgSodium
136mgChol
10.8gSat Fat
761mgPotassium
52mgCalcium
1.6mgIron
5.1mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the salmon fillet dry with paper towels and season both sides with salt and black pepper; preheat the oven to 425°F (220°C).
2
Build
Lay the lemon slices and thyme sprigs in a small roasting dish, drizzle with olive oil, and set the salmon skin-side up on top.
3
Roast
Roast the salmon at 425°F (220°C) for 12 to 15 minutes until the flesh turns opaque pink and flakes easily with a fork.
4
Deglaze
Transfer the salmon to a plate, set the roasting dish over medium heat, and pour in the white wine, scraping up browned bits for 1 minute until reduced by half.
5
Melt
Whisk the butter and capers into the reduced wine over low heat for 1 minute until the butter emulsifies into a glossy sauce.
6
Plate
Spoon the caper butter sauce over the salmon, scatter chopped parsley on top, and serve with the roasted lemon slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet, skin on
- 11 lemon
- 6 sprigs6 sprigs fresh thyme
- 2 tbsp28g unsalted butter
- 4 tbsp60ml dry white wine
- 2 tsp2 tsp capers, drained
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
