Oven Baked Salmon Filet with Pink Sauce
This recipe is designed to be both satisfying and light—perfect for anyone watching their weight without wanting to sacrifice flavor. By using a low-fat cooking cream, we keep the calories in check while maintaining a delicious, creamy texture. It’s a nutritious, easy-to-make meal that helps you feel fit and energized!
Equipment
- 1 saucepan
- 1 ovenproof dish
Ingredients
- 4 pieces skinless salmon filets (appr. 200 gr / 7 oz. each)
- 1/2 juice of 1 lemon
- 1 small onion
- 1 clove garlic
- 1-2 Tbsp cornstarch
- 1 tsp tomato paste
- 150 ml dry white wine (5 oz.)
- 200 ml light cream 3%
- 1 cube vegetable stock (2 tsp)
- Salt to taste
- Pepper to taste
- Nutmeg to taste
- 1 Tbsp olive oil
- 8-10 cherry tomatoes optional
Instructions
- Preheat the oven to 180°C (350°F).
- Finely chop the onion and garlic.1 small onion, 1 clove garlic
- Heat the olive oil in a saucepan and sauté the onion and garlic until translucent. Add the cornstarch and cook over medium heat for 1-2 minutes. Then stir in the tomato paste and let fry for 30 seconds.1-2 Tbsp cornstarch, 1 Tbsp olive oil, 1 tsp tomato paste
- Deglaze with the white wine. Crumble the stock cube and stir it in along with the cream. Simmer until the sauce thickens slightly. Season with nutmeg, salt, and pepper. Remove from the heat.150 ml dry white wine, 200 ml light cream 3%, 1 cube vegetable stock, Salt, Pepper, Nutmeg
- Halve or quarter the cherry tomatoes, depending on their size.8-10 cherry tomatoes
- Drizzle the salmon with lemon juice and season with lightly salt. Place it in an ovenproof dish. Distribute the cherry tomatoes and the sauce evenly over the salmon.4 pieces skinless salmon filets, 1/2 juice of 1 lemon
- Bake in the preheated oven for 20-30 minutes using convection.
- Serve with rice