Go Back
Oven Baked Salmon with a White Wine & Watercress Sauce by Emma Eats & Explores - Grainfree, Glutenfree, Sugarfree, Paleo, Low Carb & Pescatarian

Oven Baked Salmon with White Wine & Watercress Sauce

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Dish, Sauces & Dips
Cuisine Gluten-Free, Grain-Free, Low Carb, Paleo, Pescatarian, Refined Sugar-Free, SCD
Servings 6 people

Ingredients
  

  • 1 side salmon around 600-800g depending on the number of people you are feeding (or you could use salmon fillets)
  • 4 tbsp olive oil
  • 1 lemon juiced and zested
  • 30 g butter
  • 1 small onion
  • 120 ml dry white wine
  • 30 g watercress
  • 1 tbsp fresh chives
  • 1 tbsp fresh oregano (or marjoram / parsley etc)
  • 300 g crème fraiche
  • salt and black pepper
  • extra fresh herbs to garnish (oregano / chives / marjoram / parsley etc)

Instructions
 

Marinate the Salmon

  • Mix together the olive oil, lemon zest and lemon juice.
  • Place the salmon in a dish and pour the marinade over, brushing it over the surface of the fish. Cover and chill until ready to cook (at least 30 minutes).

Cooking the Salmon

  • Preheat the oven to 200°C, 390F.
  • Transfer the salmon to a roasting pan and brush with the marinade left behind in the dish.
  • Roast for 15-18 minutes, basting once, then cool for 5-10 minutes to allow the fish to rest.

Making the Sauce

  • Finely chop the onion, watercress and herbs and melt the butter over a gentle heat.
  • Cook the onion in the melted butter until very soft.
  • Add the white wine and let it bubble up for a moment, then stir in the watercress and the herbs. (Keeping some herbs back to garnish the final dish).
  • Stir in the crème fraiche and season to taste with salt and pepper.
  • Serve the salmon with the sauce, garnished with more of the herbs.

Notes

Cook’s tip: Vary the herbs according to your preference – or what grows in your garden!