Baked Salmon With Lemon Herb Sauce Recipe

About this recipe

A hearty pescatarian dinner featuring baked salmon mounds topped with a creamy lemon mushroom sauce and olives. Perfect for solution seekers looking for a satisfying yet simple meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 200G All Things Butter Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• - Sunita Lemon Juice Organic
• - Olives Et Al Fiery Jalapeño Stuffed Olives
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• 100G Leap Msc Smoked Sockeye Salmon
• 227G Paxo Golden Breadcrumbs
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 50G Top-Op Nutmeg Powder 50g
• - Schwartz Paprika
• 140G Greenfields Mixed Herbs, 140G

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat 1/4 cup butter in a skillet over medium heat. Add 4 tablespoons of finely chopped onion and sauté until golden, about 5 minutes. Set aside.
3. 3. Drain 1 can of salmon, reserving the liquid. Pour the liquid into a measuring cup and add enough milk to make 1/2 cup total.
4. 4. In a large bowl, combine the sautéed onion, drained salmon, the milk-liquid mixture, 2 cups bread crumbs, 3 beaten eggs, 1/4 teaspoon mixed herbs, 1/4 cup chopped parsley, 1/4 teaspoon salt, and a pinch of nutmeg. Mix thoroughly.
5. 5. Shape the mixture into 4 mounds and place them in a medium shallow baking dish.
6. 6. In a separate bowl, mix 3/4 cup milk, 1 cup creme fraiche, 1 tablespoon lemon juice, and 1/2 teaspoon paprika until smooth. Pour this sauce around the salmon mounds in the baking dish.
7. 7. Slice 4 olives and place 3 slices on top of each salmon mound.
8. 8. Bake the dish uncovered in the preheated oven for 30 minutes, or until the salmon mounds are firm and the sauce is bubbling.
9. 9. Remove from the oven and let cool for 5 minutes before serving.