Irish Salmon and Dill Cream Sauce
This Irish Baked Salmon recipe is deliciously fresh and easy to make with Irish flavorings and simply baked in a foil packet on a sheet pan. The drizzle of Dill Cream Sauce, which almost makes itself, is utterly divine and easy.
Servings: 6 servings
Calories: 347kcal
Ingredients
- 2- pound salmon fillet
- 1 bunch fresh parsley
- Sea salt and fresh black pepper to taste
- 1 leek halved lengthwise and sliced
- 2 lemons thinly sliced
- 3 ½ tablespoons Irish butter or lightly salted butter
- 1 cup vegetable broth
- 1 cup light cream
- 3 tablespoons chopped fresh dill
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with foil, large enough to encase the salmon.
- Remove any visible bones and season the salmon filet with sea salt and pepper. Arrange slices of leek and lemon over the fillets, then top with fresh chopped parsley. Dot the filet with butter, pour the vegetable broth over the top, and seal in a foil packet.
- Place the fish packet on the baking sheet and bake for 15 to 20 minutes, or until the thickest part of the salmon looks opaque when flaked with a fork. This time will vary depending on the size and thickness of the salmon. Discard the parsley and lemon. I like to leave the leek slices on the fish, but that's a personal preference.
- Transfer any juices from the foil packet into a large skillet. Heat over medium-high and stir in the cream and fresh dill. Bring to a simmer and cook for 10 to 15 minutes, or until slightly thickened. Taste for seasoning.
Nutrition
Serving: 1g | Calories: 347kcal | Carbohydrates: 6g | Protein: 19g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 355mg | Fiber: 1g | Sugar: 3g