Salmon with Lemon Sauce by @louloukitchen_

35 min

2 servings

🐟

2 fillets

Salmon fillet

🫒

15 ml

Olive oil

🥒

600 g

White zucchini

🧈

40 g

Butter

🌾

30 g

Flour

🍋

30 ml

Lemon juice

🌿

3 g

Chives

🥛

100 ml

Liquid cream

🌿

2 g

Herbes de provence

🥔

Potatoes

🧄

1 clove

Garlic

  1. Wash
    • white zucchini

    Wash the 3 white zucchini and slice them into very thin rounds using a mandoline slicer.

  2. Boil
    • potato

    Cover the potatoes with water in a saucepan and boil until fork-tender, about 15 to 20 minutes.

  3. Heat
    • olive oil
    • white zucchini
    • Herbes de Provence

    Heat about half the olive oil in the frying pan over medium-high heat, then sauté the sliced zucchini with the Herbes de Provence for 8 to 10 minutes.

  4. Transfer
    • white zucchini

    Transfer the cooked zucchini to a plate and keep warm.

  5. Heat
    • olive oil
    • salmon fillet

    Heat the remaining olive oil in the frying pan, then pan-sear the salmon fillets for 3 to 4 minutes on each side until cooked through.

  6. Set
    • salmon fillet

    Remove the salmon fillets from the pan and set them aside to rest.

  7. Melt
    • butter

    Melt the butter in a saucepan over low heat, then remove the saucepan from the heat.

  8. Whisk
    • wheat flour
    • butter

    Whisk the wheat flour into the melted butter until a smooth paste forms.

  9. Juice
    • lemon juice
    • heavy cream
    • Butter

    Juice the lemon, then whisk the lemon juice and heavy cream into the butter mixture.

  10. Warm
    • chives

    Warm the sauce over low heat and whisk until thickened, then stir in the chives.

  11. Peel
    • garlic
    • potato

    Peel and finely chop the garlic, then slice the boiled potatoes if needed.

  12. Pan-fry
    • potato
    • garlic

    Pan-fry the boiled potatoes with garlic for 4 to 5 minutes until lightly golden.

  13. Divide
    • white zucchini
    • salmon fillet

    Divide the sautéed zucchini between 2 serving plates and place one salmon fillet on each portion.

  14. Spoon
    • lemon juice
    • heavy cream
    • potato

    Spoon the lemon cream sauce over the salmon and serve the garlic potatoes alongside.

Salmon with Lemon Sauce by @louloukitchen_

35 min

2 servings

🐟

2 fillets

Salmon fillet

🫒

15 ml

Olive oil

🥒

600 g

White zucchini

🧈

40 g

Butter

🌾

30 g

Flour

🍋

30 ml

Lemon juice

🌿

3 g

Chives

🥛

100 ml

Liquid cream

🌿

2 g

Herbes de provence

🥔

Potatoes

🧄

1 clove

Garlic

Preparation Steps

  1. Step 1/14

    Wash the 3 white zucchini and slice them into very thin rounds using a mandoline slicer.

    🥒white zucchini
    🔪mandoline slicer
    🪵cutting board

  2. Step 2/14

    Cover the potatoes with water in a saucepan and boil until fork-tender, about 15 to 20 minutes.

    🥔potato
    🍲saucepan

  3. Step 3/14

    Heat about half the olive oil in the frying pan over medium-high heat, then sauté the sliced zucchini with the Herbes de Provence for 8 to 10 minutes.

    🫒olive oil
    🥒white zucchini
    🌿Herbes de Provence
    🍳frying pan
    🥄spatula

  4. Step 4/14

    Transfer the cooked zucchini to a plate and keep warm.

    🥒white zucchini
    🥄spatula
    🍽️serving plates

  5. Step 5/14

    Heat the remaining olive oil in the frying pan, then pan-sear the salmon fillets for 3 to 4 minutes on each side until cooked through.

    🫒olive oil
    🐟salmon fillet
    🍳frying pan
    🥄spatula

  6. Step 6/14

    Remove the salmon fillets from the pan and set them aside to rest.

    🐟salmon fillet
    🥄spatula
    🍽️serving plates

  7. Step 7/14

    Melt the butter in a saucepan over low heat, then remove the saucepan from the heat.

    🧈butter
    🍲saucepan
    🥄whisk

  8. Step 8/14

    Whisk the wheat flour into the melted butter until a smooth paste forms.

    🌾wheat flour
    🧈butter
    🍲saucepan
    🥄whisk

  9. Step 9/14

    Juice the lemon, then whisk the lemon juice and heavy cream into the butter mixture.

    🍋lemon juice
    🥛heavy cream
    🍋citrus juicer
    🍲saucepan
    🥄whisk

  10. Step 10/14

    Warm the sauce over low heat and whisk until thickened, then stir in the chives.

    🌿chives
    🍲saucepan
    🥄whisk

  11. Step 11/14

    Peel and finely chop the garlic, then slice the boiled potatoes if needed.

    🧄garlic
    🥔potato
    🔪knife
    🪵cutting board

  12. Step 12/14

    Pan-fry the boiled potatoes with garlic for 4 to 5 minutes until lightly golden.

    🥔potato
    🧄garlic
    🍳frying pan
    🥄spatula

  13. Step 13/14

    Divide the sautéed zucchini between 2 serving plates and place one salmon fillet on each portion.

    🥒white zucchini
    🐟salmon fillet
    🍽️serving plates
    🥄spatula

  14. Step 14/14

    Spoon the lemon cream sauce over the salmon and serve the garlic potatoes alongside.

    🍋lemon juice
    🥛heavy cream
    🥔potato
    🍽️serving plates
    🥄spatula

Composition

Ingredients

Types

Fish, Fats and Oils, Vegetables, Dairy, Fruit, Herbs and Spices

Ingredients

Salmon fillet, Olive oil, White zucchini, Butter, Flour, Lemon juice, Chives, Liquid cream, Herbes de provence, Potatoes, Garlic

Notes

Olive oil (a drizzle), Flour (or cornstarch), Lemon juice (juice of one lemon), Chives (a little), Liquid cream (one small pot), Herbes de provence (a little, for the zucchini), Potatoes (pre-cooked in water then pan-fried), Garlic (a little, for the potatoes)

Allergens

Fish, Milk

Dietetics

Dietary regimen

Pescatarian

Calories

690 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 43g, Fat: 38g, Saturated fat: 17g, Fiber: 6g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 96mg, Iron: 2.5mg, Potassium: 1350mg, Sodium: 180mg, Selenium: 64mcg

Vitamins

Vitamin A: 390mcg RAE, Vitamin C: 47mg, Vitamin D: 14mcg, Vitamin B12: 5.1mcg, Vitamin B6: 1.3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mandoline slicer, frying pan, saucepan, spatula, whisk, knife, cutting board, citrus juicer, serving plates

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Healthy meal, Date night

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Silky, Soft, Crisp-tender

Flavors

Lemony, Rich, Buttery, Herbal, Savory, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked salmon or cream sauce out longer than 2 hours.,Serve promptly after cooking.), fridge : 2 days (Cool leftovers quickly.,Store in an airtight container at 4°C / 40°F or below.,Reheat until the salmon is piping hot.), freezer : 30 days (Freeze the salmon, zucchini and potatoes in airtight portions.,Freeze the cream sauce separately if possible because dairy sauces can split after thawing.)