Lemon & Herb Salmon with Lemon Rosemary Beurre Blanc sauce

Lemon & Herb Salmon with Lemon Rosemary Beurre Blanc sauce


Salmon
3 – 4oz salmon Fillets
Olive Oil
Lemon & Herb Seasoning

Beurre Blanc Sauce
2 Tbs fresh lemon juice
2 Tbs dry white wine
2 Tsp chopped Rosemary
1 tsp chopped Garlic
¼ cup heavy cream
4 Tbs Butter
Salt to taste

lemon herb intro shot

Place salmon fillets on a baking dish lined with Parchment paper. Drizzle with Olive Oil and sprinkle with Lemon & Herb Seasoning. Bake at 425 F for 9-11 minutes, until fish flakes.

Meanwhile, in a small sauce pan, combine lemon juice, wine and rosemary. Simmer for 7-8 minutes. Whisk in ¼ cup of cream, and as soon as it simmers, reduce heat and slowly whisk 4 Tbs butter, one Tbs at a time. Add salt to taste. Drizzle salmon with sauce, serve and enjoy!

lemon herb closing shot