We eat salmon at least 2-3 times a week so I’m always on the hunt for news ways to cook it. This is a great dish to make when you need a reset or when you just want to enjoy an incredibly flavorful meal.We’ll definitely be trying this again. The sauce was the perfect compliment to the seasoned salmon and made for such a delicious meal.
Salmon with Lemon Cream Sauce
1 TBSP. olive oil
3 TBSP. lemon juice
1/4 C. chicken broth
2/3 C. heavy whipping cream
1 TBSP canola oil
Sea salt & pepper, to taste
1 1/2 lbs. salmon fillet
Green onions, sliced (to taste, optional)
Cajun seasoning, to taste
- Preheat oven to 400.
- Lightly brush both sides of salmon with olive oil. Season both sides with cajun seasoning (I used Tony Chachere’s). OR sub salt and pepper in lieu of cajun seasoning. Squeeze half a lemon over the top of the salmon before cooking.
- Bake for 12-15 minutes or until salmon is cooked through.
- In a small saucepan, add lemon juice, broth, and heavy whipping cream. Heat on medium high and bring to a simmer. Cover the pot and reduce the heat to low. Simmer for 10 minutes. Remove lid and cook for an additional 3-5 minutes on high heat to reduce the sauce.
- Pour sauce over cooked salmon (to taste) and top with chopped green onions. Squeeze a little fresh lemon over the fillet to top it all off.
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