Salmon with White Wine Sauce
This salmon with white wine sauce is an easy yet elegant meal featuring fresh vegetables and a creamy lemon-infused sauce. It’s full of flavor and perfect for any night of the week.
Servings: 4
Equipment
- Skillet Large
Ingredients
- 1 Tablespoon olive oil
- 1 Bunch asparagus cut into 2-inch pieces
- 2 Cups peas fresh or frozen
- 1 Tablespoon garlic minced
- 6 Ounces salmon filet cut into 4 pieces
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 2 Tablespoons butter
For the White Wine Cream Sauce
- ½ Cup white wine dry
- ½ Cup chicken broth
- 2 Teaspoons cornstarch
- 3 Tablespoons lemon juice fresh
- ¾ Teaspoon thyme dried
- ¾ Cup heavy cream
- ⅓ Cup parmesan cheese
- lemon zest from 1 whole lemon
For Garnish
- 1 Tablespoon parsley freshly chopped
- 1 green onion sliced
Instructions
Cook the Salmon and Veggies
- In a large skillet, heat the olive oil. Season the salmon with salt and pepper and place skin side up in the hot pan.
- Cook for 2 minutes or slightly browned, then flip over (skin side down).
- Cook for another 3 to 4 minutes until done, then remove the fish and keep in a warm place.
- Melt the butter in the same skillet. Cook the asparagus for 3 minutes, then add the peas and cook for another 4 minutes. Add the garlic and cook 1 more minute. Remove the vegetables from the pan and keep them warm.
Make the White Wine Cream Sauce
- Add the white wine to the same pan.
- In a small dish, stir the corn starch into the chicken broth and pour into the pan with the white wine. Add the fresh lemon juice and thyme, then whisk until thickened.
- Add the cream and heat through, then add the parmesan and melt.
Add the Fish, Veggies and Garnishes
- Add the salmon and veggies back into the pan.
- Stir in the green onions.
- Serve garnished with the fresh parsley and lemon zest sprinkled on top.
Notes
Use fresh lemon juice: Bottled juice won’t deliver the same brightness.
Don’t overcook the salmon: It should be just cooked through and still tender.
Whisk the sauce constantly: This ensures a smooth, lump-free finish.
Don’t overcook the salmon: It should be just cooked through and still tender.
Whisk the sauce constantly: This ensures a smooth, lump-free finish.
Nutrition
Calories: 414kcal | Carbohydrates: 23g | Protein: 20g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 91mg | Sodium: 534mg | Potassium: 778mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2545IU | Vitamin C: 50mg | Calcium: 212mg | Iron: 5mg
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