Baked Salmon with Amazing Lemon Sauce for a Bistro Night In Recipe
Enjoy a delightful bistro-style dinner at home with this Baked Salmon recipe featuring tender salmon fillets paired with crispy Yukon Gold potatoes and fresh broccoli, all enhanced by a luscious homemade lemon sauce made with shallots, thyme, and heavy cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: French Bistro-inspired
- Diet: Low Fat
Ingredients
Scale
For the Salmon
- 4 salmon fillets (fresh or thawed)
For the Potatoes
- 4 medium Yukon Gold potatoes, washed and chopped
- 2 tablespoons olive oil (for tossing)
- Salt and pepper to taste
For the Broccoli
- 2 cups broccoli florets
- 1 tablespoon olive oil (for tossing)
- Salt and pepper to taste
For the Lemon Sauce
- 3 tablespoons olive oil
- 1 small shallot, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (205°C) to ensure it reaches the perfect temperature for even cooking of all ingredients.
- Prepare Vegetables: Wash and chop the potatoes into bite-sized pieces and separate broccoli into florets. Toss both separately with olive oil, salt, and pepper to season evenly.
- Bake Potatoes and Broccoli: Arrange the potatoes on one side of a baking sheet and the broccoli on the other. Place in the oven and bake for 15 minutes to start crisping the potatoes and softening the broccoli.
- Add Salmon and Continue Baking: Season the salmon fillets with salt and pepper, then place them on the same baking sheet beside the vegetables. Bake everything together for an additional 15-20 minutes until salmon is cooked through and vegetables are tender.
- Prepare Lemon Sauce: While baking, heat olive oil in a pan over medium heat. Add finely chopped shallots and sauté until translucent. Stir in fresh thyme, then add heavy cream and freshly squeezed lemon juice. Simmer gently until the sauce thickens to a creamy consistency. Season with salt and pepper to taste.
- Plate and Serve: Arrange the baked salmon, roasted potatoes, and broccoli on plates. Generously drizzle the lemon sauce over the salmon and vegetables. Serve immediately for a warm and flavorful meal.
Notes
- For extra crisp potatoes, soak chopped potatoes in cold water for 30 minutes before baking, then pat dry.
- Fresh thyme enhances flavor, but dried thyme can be substituted at half the amount.
- Can swap broccoli with asparagus or green beans according to preference.
- This recipe can be doubled for larger gatherings.
- Use freshly squeezed lemon juice to ensure the best flavor in the sauce.
Nutrition
- Serving Size: 1 salmon fillet with vegetables and sauce (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 105 mg
Keywords: Baked salmon, lemon sauce, salmon fillets, roasted potatoes, broccoli, bistro dinner, easy dinner recipe, healthy salmon recipe
