Saumon facile au four, sauce au beurre citronné

Ingrédients

• 4 skinless salmon fillets
• 2 tablespoons lemon juice (freshly squeezed, divided)
• 1 tablespoon olive oil
• 1 tablespoon garlic (minced )
• 2 tablespoons dry white wine (optional - can sub with 2 teaspoons Dijon mustard)
• 1/4 teaspoon salt (to season)
• 1/4 teaspoon cracked pepper (to season)
• 1/4 cup unsalted butter
• 2 teaspoons garlic (minced )
• 2 tablespoons dry white wine (can sub with 1 teaspoon Dijon mustard)
• 1/2 cup cream (heavy, whipping or thickened)
• 1-2 tablespoons lemon juice (freshly squeezed )
• 1 tablespoon fresh parsley ( chopped, divided)

Préparation

1. 1

   Heat oven to 425°F (220°C). Lightly grease a baking dish.

2. 2

   Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and wine together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper.

3. 3

   Bake for 10-12 minutes, or until salmon is opaque throughout.

4. 4

   While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds).

5. 5

   Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.

6. 6

   Take off the heat and stir through lemon juice and parsley.

7. 7

   Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.

8. 8

   Serve and enjoy!