Roasted Salmon Fillet with Chardonnay-Caper Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roasted Salmon Fillet with Chardonnay-Caper Sauce calories by ingredient
Number of Servings: 4
Ingredients
-
4 (6-ounce) salmon fillets, cut into 2X4 inch pieces
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 shallot, thinly sliced
4 sprigs fresh thyme, leaves stripped from stem and chopped
1/2 cup chardonnay
2 cups chopped fresh tomatoes (about 2 large)
2 tbsp capers, drained and rinsed
1 lemon cut into wedges
Directions
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.