Roasted Salmon with Sauce
It’s hard to imagine a salmon dish with a creamy and rich sauce that’s swimming in goodness, but not in fat and calories. But here it is, suited just to your tastes.
Ingredients
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 16 tablespoon(s) chopped fresh flat-leaf parsley
- 1/2 cup(s) watercress leaves
- 2 watercress bunches for serving
- 8 ounce(s) fresh spinach leaves
- 1/2 cup(s) nonfat buttermilk
- 8 tablespoon(s) low-fat sour cream
- 1 Juice of 1 lemon
- 2 teaspoon(s) coarse salt
- 1/2 teaspoon(s) freshly ground pepper
- 2 floz water
- 49/100 tablespoon(s) extra virgin olive oil
- 6 five-oz. salmon fillets, skins removed, about 1 1/2 x 4 inches
Instructions
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Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 tbs salt, and 1/4 tbs pepper in the bowl of a food processor; puree until smooth, and set aside in the refrigerator.
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Heat oven to 300 degrees.
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Rub the bottom of a 9 x 13-inch glass baking dish with 1/2 tbs oil.
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Set salmon fillets in the dish, and rub tops with remaining tbs oil.
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Sprinkle with remaining tbs salt and 1/4 tbs of pepper.
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Pour 1/4-cup water in dish to cover bottom in a thin layer.
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Cook fish until just cooked through, 20 to 25 minutes.
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Serve immediately over bed of watercress drizzled with cold herb sauce.
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Extra sauce can be refrigerated up to 4 days.
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Ready in 40 min.
Nutrition
Calories: 2062.15kcalCarbohydrates: 63.52gProtein: 191.43gFat: 119.8gSaturated Fat: 35.39gCholesterol: 311.5mgSodium: 6880.12mgFiber: 16.36gSugar: 21.11g
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