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salmon honey lemon juice shallot olive oil lemon zest salmon Lemon-Pepper Sauce Creme Fraiche lemon juice lemon zest salt Salad dill tarragon lemon juice olive oil salt lemon
Viewed: 0 - Published at: 8 years agoIngredients
- Salmon:
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon chopped shallot
- 2 1/2 teaspoons olive oil, divided
- 1/4 teaspoon lemon zest
- 3 (6 ounce) fillets salmon
- Lemon-Pepper Sauce:
- 1/2 cup creme fraiche
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon lemon zest
- 1 pinch salt and ground black pepper to taste
- Salad:
- 1 1/2 cups watercress, chopped
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh tarragon
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 pinch salt and ground black pepper to taste
- 1 lemon, cut into wedges
Method
- Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
- Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
- Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
- Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
- Transfer salmon fillets, with marinade, to the prepared baking sheet.
- Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
- Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.
