Creamy Lemon Salmon

Oven-baked salmon topped with a rich, creamy honey-lemon sauce served with seasoned rice and roasted asparagus. A favorite weeknight dinner that's delicious and easy to make, too!

Course Dinner

Cuisine American

Diet Vegetarian

Recipe Type Baked, Cast Iron Skillet, Healthy Dinner, High-Protein Meals, Lemon, Rice Dishes, Salmon, Seafood, Served Hot, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 640kcal

Author Angela G.

Equipment

Ingredients

Salmon

4 salmon fillets skinless
1 teaspoon salt and pepper each
½ teaspoon garlic powder
3 tablespoon olive oil divided
1 lemon, thinly sliced

Lemon-Honey Cream Sauce

2 tablespoon olive oil
1 shallot minced
1 tablespoon garlic paste heaping
1 tablespoon honey
¼ cup heavy cream
½ cup white cooking wine or sub with broth
2 lemons juice and zest (reserve 1 teaspoon zest)
1 teaspoon salt and pepper each (more or less to taste)

Seasoned Rice

2 cups cooked white rice
1 tablespoon fresh thyme leaves
salt and pepper to taste
1 teaspoon reserved lemon zest

Serving Suggestion

1 bunch roasted asparagus

Garnish

3 tablespoon fresh parsley (optional)

Instructions

Preheat oven to 400ºF. Grease a cast iron skillet with oil.
Start cooking rice according to package.
Add asparagus to the oven once heated. Spread out evenly on a baking sheet with a little oil, salt and pepper. Bake for about 12-15 minutes.
Season salmon. Add salmon to skillet and season just the top side, evenly with salt, pepper, and garlic powder.
Layer salmon with thinly sliced lemon.
Bake salmon. Bake salmon for 12-15 minutes until internal temperature reaches 145ºF at its thickest part.
Carefully transfer salmon from skillet to a plate and place skillet on the stove top over medium heat.
Make cream sauce. Add 2 tablespoons of olive oil, minced garlic, and shallot to the skillet along with leftover salmon juices. Saute for 1 minute until garlic is fragrant.
Whisk in honey, broth or wine, lemon juice, and heavy cream. Add salt and pepper to taste. Allow sauce to bubble then reduce to simmer.
Simmer sauce until thickened, about 7-8 minutes. Add salmon to pan with sauce and spoon sauce over top.
Season rice. Once rice is done cooking, stir in fresh thyme, lemon zest, salt, and pepper.
Serve. Plate seasoned rice, roasted asparagus and salmon with cream sauce and garnish if desired then serve immediately.

Notes

If using a whole salmon, slice into 3" fillets.

Nutrition