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recipe image Roasted Salmon with Creamy Lemon Sauce

Roasted Salmon with Creamy Lemon Sauce

Say goodbye to dry, boring salmon! This perfectly roasted dish is topped with a luscious, zesty lemon sauce made with I Can't Believe It's Not Butter!® Salted Sticks for an extra layer of rich, creamy goodness. Buttery, tangy, and absolutely irresistible!

Say goodbye to dry, boring salmon! This perfectly roasted dish is topped with a luscious, zesty lemon sauce made with I Can't Believe It's Not Butter!® Salted Sticks for an extra layer of rich, creamy goodness. Buttery, tangy, and absolutely irresistible!

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  • Prep time
    10 min
  • Ready in time
    45 min
  • Servings
    4
  • Difficulty
    Medium

Ingredients

For the Salmon
  • 4 (6 - ounce) salmon fillets
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1 lemon, sliced
For the Creamy Lemon Sauce
  • 1 small shallot, peeled and roughly chopped
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream or light cream
  • 4 tablespoons (1/2 stick) I Can't Believe It's Not Butter!® Salted Sticks, sliced into 3-4 pieces
  • salt, to taste

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      For the Salmon
      1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
      2. Pat the fillets dry with a paper towel. Place them on the baking sheet, skin-side down.
      3. Drizzle the olive oil over the salmon and rub to coat. Sprinkle with salt, pepper, garlic powder, and smoked paprika.
      4. Place lemon slices on top of the fillets and roast in the oven for 12-15 minutes, or until the salmon flakes easily with a fork.
      For the Creamy Lemon Sauce
      1. In a small pan, combine the lemon juice and shallots. Bring to a boil, then turn off the heat. Let the shallots steep for 10-15 minutes.
      2. Strain out the shallots, reserving the infused juice.
      3. In the same pan, combine the reserved lemon juice and heavy cream. Bring to a gentle simmer.
      4. Gradually add the I Can't Believe It's Not Butter!® Salted Sticks pieces, one piece at a time, whisking constantly until the sauce is smooth and emulsified. For an extra smooth texture, blend using an immersion blender. Add salt, to taste.
      Finish & Serve
      1. Plate the roasted salmon and drizzle generously with the creamy lemon sauce.

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