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–+ servings

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.
Print Recipe
Course Fish and Seafood, Seafood
Cuisine Continental
Servings 6 servings
Calories 2062.15 kcal

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
 

  • 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.
  • Heat oven to 300 degrees.
  • Rub the bottom of a 9 x 13-inch glass baking dish with 1/2 tbs oil.
  • Set salmon fillets in the dish, and rub tops with remaining tbs oil.
  • Sprinkle with remaining tbs salt and 1/4 tbs of pepper.
  • Pour 1/4-cup water in dish to cover bottom in a thin layer.
  • Cook fish until just cooked through, 20 to 25 minutes.
  • Serve immediately over bed of watercress drizzled with cold herb sauce.
  • Extra sauce can be refrigerated up to 4 days.
  • 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
Keyword Lemon
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