Roasted Salmon Fillet with Chardonnay-Caper Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 (6-ounce) salmon fillets, cut into 2X4 inch piecesKosher salt and freshly ground black pepper1/4 cup olive oil1 shallot, thinly sliced4 sprigs fresh thyme, leaves stripped from stem and chopped1/2 cup chardonnay2 cups chopped fresh tomatoes (about 2 large)2 tbsp capers, drained and rinsed1 lemon cut into wedges
1. Preheat the oven to 400F. Season both sides of the salmon fillets with 1/2 tsp each salt and pepper. Drizzle a 9X13-inch baking dish with the oil and arrange the fish side by side in the pan.
2. Coat a frying pan with 1/4 cup oil and place over medium heat. When the oil is hot, add the shallot and thyme. Cook and stir for 3 minutes, or until the shallot is translucent and fragrant. Season with salt and pepper. Pour in the wine and cook for 1 minute, or until the liquid is almost totally evaporated. Stir in the tomatoes and capers. Simmer, uncovered, stirring often, for 5 minutes, or until the sauce thickens slightly.
3. Pour the sauce over the salmon. Bake for 15 to 18 minutes, or until the fish is slightly firm but still pink inside, depending on how rare you like the center.
3. To serve, spoon any liquid remaining from the salmon baking dish over the fish and serve with lemon wedges.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KIRST110.
2. Coat a frying pan with 1/4 cup oil and place over medium heat. When the oil is hot, add the shallot and thyme. Cook and stir for 3 minutes, or until the shallot is translucent and fragrant. Season with salt and pepper. Pour in the wine and cook for 1 minute, or until the liquid is almost totally evaporated. Stir in the tomatoes and capers. Simmer, uncovered, stirring often, for 5 minutes, or until the sauce thickens slightly.
3. Pour the sauce over the salmon. Bake for 15 to 18 minutes, or until the fish is slightly firm but still pink inside, depending on how rare you like the center.
3. To serve, spoon any liquid remaining from the salmon baking dish over the fish and serve with lemon wedges.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KIRST110.
Nutritional Info Amount Per Serving
- Calories: 417.4
- Total Fat: 20.7 g
- Cholesterol: 120.7 mg
- Sodium: 233.8 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.5 g
- Protein: 44.6 g
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