Salmon with Lemon-Pepper Sauce

By mamapig

Ingredients

• 1 cup crème fraîche or sour cream
• 3 Tbsp. plus 2 tsp. fresh lemon juice, divided
• 1 tsp. finely grated lemon peel, divided1 cup crème fraîche or sour cream
• 3 Tbsp. plus 2 tsp. fresh lemon juice, divided
• 1 tsp. finely grated lemon peel, divided
• 2 Tbsp. honey
• 1 Tbsp. plus 2 tsp. olive oil plus additional for brushing
• 2 Tbsp. chopped shallot
• 6 6 oz. salmon fillets
• 2 Tbsp. honey
• 1 Tbsp. plus 2 tsp. olive oil plus additional for brushing
• 2 Tbsp. chopped shallot
• 6 6 oz. salmon fillets

Details

Servings 6

Preparation

Step 1

Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper

Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally

Position rack in top third of oven and preheat to 400°F. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in center, about 14 minutes

Place 1 salmon fillet on each of 6 plates. Drizzle with lemon-pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.