Salmon with Tarragon Cream Sauce
Elevate your dinner table with this luxurious Salmon with Tarragon Cream Sauce recipe, a perfect blend of elegance and simplicity. Tender, oven-baked salmon fillets are paired with a velvety tarragon cream sauce that boasts delicate flavors of fresh herbs, a splash of zesty lemon, and a touch of dry white wine. The crispy, seared skin provides a satisfying texture contrast, making every bite irresistible. In just 30 minutes, you can create this gourmet dish that’s ideal for both weeknight meals and special occasions. Serve it alongside roasted vegetables or fluffy mashed potatoes for an unforgettable pairing. This recipe not only highlights rich, aromatic ingredients like shallots and fresh tarragon but also ensures a seamless cooking experience with easy-to-follow steps. Whether you're a seasoned chef or a kitchen novice, this salmon recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 small shallot
- 0.5 cup dry white wine
- 0.75 cup heavy cream
- 2 tablespoons fresh tarragon leaves
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Season the salmon fillets on both sides with salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Once the oil is hot, place the salmon fillets skin-side down in the skillet. Sear for 3-4 minutes or until the skin is crispy.
Flip the fillets and sear the other side for 2-3 minutes. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and set aside.
In a separate saucepan, melt the butter over medium heat.
Finely chop the shallot and add it to the melted butter. Sauté for 2-3 minutes, or until the shallot is soft and translucent.
Deglaze the pan with the white wine, stirring to scrape up any bits from the bottom. Let the wine simmer for 2-3 minutes, reducing by half.
Lower the heat and pour in the heavy cream. Stir well to combine and simmer for another 3 minutes, allowing the sauce to thicken slightly.
Chop the tarragon leaves finely and stir them into the sauce, along with the lemon juice. Cook for an additional minute.
Taste the sauce and adjust seasoning with more salt and pepper, if needed.
To serve, spoon the tarragon cream sauce over the salmon fillets. Garnish with fresh tarragon sprigs if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.1 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
