Spring Time Lunch: Baked Salmon with Parsley Sauce
Salmon is always my favourite ingredient for a spring time Sunday lunch. This recipe is very simple and clean. Fresh flavours combine effortlessly.
This recipe contains , fish (salmon), lemons, olive oil, salt, black pepper, , butter (unsalted), flour, milk (low fat), mustard (dijon), parsley (fresh), salt
Prep time: 10 min
Cook time: 20 min
- For the Salmon
- 4 x salmon filets of about 150gr / 5 oz. each
- 1 whole Juice of lemon(s)
- 1 tbsp. olive oil
- 1 pn. salt
- 1 ds. fresh ground black pepper
- For the Sauce
- 1/2 oz. unsalted butter
- 1/2 oz. plain flour
- 10 oz. semi-skimmed (half fat) milk
- 2 tsp. heaped teaspoons of Dijon mustard
- 1 large handful of flat leaved parsley chopped very finely
- 1 ds. Salt (easy on the salt as the mustard can be salty)
- 1. To bake the Salmon; Pre-heat your oven to 200°C / 400°F.
- 2. 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.
- 3. Cover your fish with the foil, making a loose parcel.
- 4. 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 filets are.
- 5. While the salmon is baking you can make the sauce.
- 6. 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.
- 7. Once this is thickened into a mass, add the other half and whisk until smooth.
- 8. 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.
- 9. If at any point you feel the sauce is too thick, add a little bit of milk. Check for seasoning and serve.