Baked Salmon with Lemon Cream Sauce
Bistro-style dining finds a home in this sheet-pan meal featuring roasted potatoes, tender broccoli, and a rich, velvety lemon sauce. The combination of citrus and cream transforms the salmon into a sophisticated yet simple weeknight dinner.
Ingrédients
- 1 lb. small gold potatoes · cut into bite-sized pieces
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2-3 cup broccoli florets
- 1.5-2 lb. salmon · cut into 2-4 filets
- 1 tbsp salted butter
- 2 garlic · minced
- 1 shallot · minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 4-5 fresh thyme · sprigs
- 2 tsp lemon zest
- 1 tbsp lemon juice
- Extra thyme leaves · for garnish
Préparation
- 1
Preheat the oven to 200°C. Line a baking sheet with parchment paper. Toss the potatoes with olive oil, garlic powder, and salt, then roast for 25 minutes until lightly browned.
- 2
While the potatoes roast, melt the butter in a pan over medium-low heat. Sauté the minced garlic and shallot for 3-5 minutes until fragrant. Add the chicken broth, heavy cream, and thyme sprigs. Bring to a low simmer and cook until the sauce thickens and reduces by half. Remove the thyme sprigs, whisk in the lemon zest and juice, and adjust seasoning.
- 3
Add the broccoli and salmon filets to the baking sheet with the potatoes. Brush or toss with additional olive oil, garlic powder, and salt. Return to the oven and bake for 10-15 minutes until the salmon is cooked through and flakes easily.
- 4
Serve the salmon, potatoes, and broccoli drizzled with the prepared lemon cream sauce and garnished with fresh thyme.