Lemon Pepper Salmon Recipe
This lemon pepper salmon recipe features flaky, juicy salmon and a buttery, tangy, sweet-and-sour sauce to give your body fuel and nourishment for a self-motivated day. Don't forget to add some freshly baked vegetables to pair with the salmon!
Servings: 4 servings
- 26 oz boneless salmon
- 1/2 tsp salt divided
- 10 oz broccoli
- 2 tbsp olive oil
- 2 tbsp heavy cream
- 1 tbsp parsley
- 1/4 tsp ground black pepper
- 3 tbsp unsalted butter
- 1 tbsp white wine
- 2 oz lemon sliced
- 1 tbsp lemon juice
- 12 oz baby potatoes
- 2 tbsp whole milk
Preheat the oven to 360℉.
Season the 26 oz boneless salmon with 1 tbsp lemon juice, 1/4 teaspoon of salt, and 1/4 tsp ground black pepper. Set aside.
Toss the 12 oz baby potatoes and 10 oz broccoli with 2 tbsp olive oil. Transfer to a lined baking sheet, put it on the middle rack of the oven, and bake for 15 minutes
Add the seasoned salmon to the baking sheet together with the vegetables, put 2 oz lemon slices on top of the fish, and continue to bake for another 15 minutes. While waiting, make the sauce.
Add 1 tbsp white wine and 3 tbsp unsalted butter to a heated non-stick skillet over medium-low heat. Wait until the butter completely melts and turn off the heat.
Pour in 2 tbsp heavy cream, 2 tbsp whole milk, and 1/4 teaspoon of salt, and stir continuously until well combined and thickened.
Remove the salmon from the oven and transfer to serving plates. Pour the lemon butter sauce over. Garnish with parsley and serve hot.
Serving: 1serving | Calories: 498kcal | Carbohydrates: 20g | Protein: 45g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 479mg | Potassium: 1288mg | Fiber: 4g | Sugar: 3g | Vitamin A: 831IU | Vitamin C: 81mg | Calcium: 77mg | Iron: 2mg