Lemon salmon from the oven

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 4 pieces (125 g each) Salmon fillet
  • 1 Organic Lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Butter
  • 2 TABLESPOONS Flour
  • 1/2 bunch Tarragon
  • 200 ml Orange juice
  • 1 TEASPOON Vegetable broth (instant)
  • 100 g Whipped cream
  • 1 grated peel of organic orange
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Honey

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Rinse salmon, dab dry and place in an ovenproof dish. Wash lemon hot, dry, finely grate the peel. Cut the fruit in half and squeeze.

  2. 2

    Sprinkle salmon with lemon juice. Season with salt and pepper, sprinkle with lemon peel. Bake in a hot oven on a rack above the asparagus for about 15 minutes.

  3. 3

    For the tarragon sauce, knead 2 tablespoons of butter with flour and chill. Wash the tarragon, shake dry and chop coarsely. Lightly brown 2 tablespoons of butter. Deglaze with 1⁄4 l water and orange juice. Stir in the stock, bring to the boil and boil down by about 1⁄3. Add cream, bring to the boil. Season with orange peel, salt, pepper and honey. Stir in flour butter bit by bit, simmer sauce for about 5 minutes. Stir in tarragon, season again.

Nutrition Facts

KCAL
260 kcal
CARBS
0 g
FATS
17 g
PROTEINS
25 g