Baked Salmon in Lemon Cream Sauce

32.0 oz Salmon Filet, Wild Caught(Sea Queen)Aldi (2 lbs filet)
Salt and pepper to taste (not included in calculations)
1.0 tbsp Extra Virgin Olive Oil
1.0 tbsp Parsley (finely chopped)
6.0 tbsp chopped Shallots (approx 2 shallots, or 1 small onion)
1/4 cup Lemon, fresh squeezed, juice of one whole lemon (1 large lemon or 2 medium)
2.0 fl oz Dry White Wine (1/4 cup pinot grigio or chardonnay)
8.0 tbsp Cream heavy (1/2 cup)
4.0 tbsp Butter, unsalted (original recipe calls for 8 tbsp or 1/2 a cup)

1. Line rimmed baking sheet with foil or parchment paper. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. 2. In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min). 3. Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve. Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve your hungry dinner guests 

Serving Size: 1- 4oz fillet

Number of Servings: 8.0

Recipe submitted by SparkPeople user ONERAINDROP.