Salmon with Lemon Pepper Sauce and Roasted Brussel Sprouts
This recipe is a simple and elegant way to make salmon look more appetizing. You can garnish it with sprigs of fresh thyme and thin slices of lemon. You can even use homemade lemon pepper seasoning to add even more flavor to the fish. It is also fast and easy to prepare. You'll thank yourself for taking the time to make this dish! The sauce is a delicious addition to any dinner.
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Servings: 4 servings
Calories: 332kcal
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Equipment
Ingredients
- 1 cup creme fraiche or sour cream
- 3 tablespoons lemon juice plus 2 teaspoons, divided, fresh
- 1 teaspoon lemon peel finely grated, divided
- 2 tablespoons honey
- 1 tablespoon olive oil plus 2 teaspoons, plus additional for brushing
- 2 tablespoons shallots chopped
- 6 6 ounce salmon fillets skin off
- 1 2/3 cups watercress leaves
- 1/4 cup small fresh dill sprigs
- 1/4 tarragon leaves fresh
- sea salt and pepper
- 6 lemon wedges
Brussel sprouts:
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Whisk creme fraiche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amounts of pepper.
- Whisk honey, one tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon zest in 11 x 7 x 2 inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.
- Position rack in top third of oven and preheat to 400 F.
- Line large baking sheet with foil and brush with olive oil.
- Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in centre, about 14 minutes.
- Meanwhile, toss watercress leaves, dill, tarragon, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with salt and pepper.
- Place 1 salmon fillet on each of 6 plates. Top with watercress salad. Drizzle with lemon pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.
- For the brussel sprouts, remove the brown base and toss with 3 tablespoons olive oil, salt and pepper and bake at 400 F for 35 to 40 minutes. Sprinkle with salt once more after baking while still hot. Serve alongside the salmon.
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Notes
This lemon pepper salmon recipe uses a sweet and sour sauce for a flavorful and enticing dish. You can serve it as a cold seafood salad or eat it as a meal. To make this lemon pepper salmon recipe, you'll need: 1 tbsp lemon juice, 1 tsp of ground black pepper, 2 oz of lemon slices. Once the salmon is ready, it should be brushed with the lemon-pepper sauce.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 28g | Protein: 23g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 378mg | Potassium: 1190mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1779IU | Vitamin C: 165mg | Calcium: 110mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.