Spring Time Lunch: Baked Salmon with Parsley Sauce

Name: Spring Time Lunch: Baked Salmon with Parsley Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 0 pieces Black Peppercorns (freshly ground black pepper); 2 tsp Dijon Mustard (2 teaspoons of Dijon mustard); 1 handful Flat Leaf Parsley (1 handful of flat leaved parsley); 1 piece Lemon (Juice of 1 lemon); 1 tbsp Olive Oil (1 tbsp of olive oil); ½ oz All-Purpose Flour (0.5 oz. plain flour); 10 oz Full Cream Milk (10 oz. reduced fat milk); 4 pieces Salmon (4 salmon filets); 0 pieces Table Salt (salt); ½ oz Salted Butter (0.5 oz. unsalted butter)

22 minMediterranean

Servings4

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Pescatarian

Steps

1To bake the salmon, pre-heat your oven to 400F.
2Place aluminium foil in a roasting tray. Enough so that you can wrap the fish in it loosely.
3Place the fish on the foil.
4Drizzle over the oil and the lemon juice.
5Sprinkle over the salt and the pepper.Cover your fish with the foil, making a loose parcel.
6Place the tray in the oven and allow to bake for 7 to 12 minutes. The cooking time will not only depend on your oven, but also on how thick the salmon fillets are.While the salmon is baking you can make the sauce.To make the sauce, melt the butter in a heavy bottomed pan. Not a non-stick pan.
7Add the flour and mix it, using a metal whisk, until it is covered with the butter (a few seconds)
8Add about half third of the milk, whisk vigorously, it will be lumpy, don't worry.Once this is thickened into a mass, add the other half and whisk until smooth.Turn the heat down to low, add the mustard and parsley with a little salt and mix it through with a wooden spoon, let it sauce simmer very gently for a few minutes.If at any point you feel the sauce is too thick, add a little bit of milk.Check for seasoning and serve.