Pan Roasted Salmon In White Wine, Lemon, Butter And Rosemary Sauce – a delicious recipe with Salmon, Butter, Garlic, Lemon juice, Olive oil, white wine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 450 degrees. Sprinkle salmon fillets with salt and pepper liberally on both sides. Preheat pan with oil on medium high heat (fish should sizzle when it hits the pan). Sear fish, skin side down, for about 5 mins. Remove pan and place in the oven for about 10 mins. Return pan to stove (carefully, handle is hot!) and remove salmon to a covered dish.
2
Melt 1 tablespoon butter in same skillet and add the minced garlic. Let cook for about 1 minute then add all the wine and lemon juice. Scrape up the leftover bits at the bottom of the pan and stir into the sauce. Keep stirring until reduced and alcohol dissipates (about 5-6 minutes). Remove pan from heat and stir in the remaining butter cut into medium sized pats. Pour sauce over salmon and serve immediately.
3
Garnish with lemon slices and fresh rosemary sprigs.
785
kcal
Calories
49
g
Fat
39
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8-10 ounces Salmon Fillets, 1/3 cup Butter Cut into medium sized pats, 4-5 cloves Garlic Minced, 2-3 tablespoons Lemon juice To taste, and more.
Yes, Pan Roasted Salmon In White Wine, Lemon, Butter And Rosemary Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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