March 6, 2011

Salmon with White Wine and Lemon Sauce

We have been eating an insane amount of sweets lately. Chocolate covered strawberries, cheesecakes, banana bread, chocolate chip oatmeal cookies...

It was time for an intervention. At least for one night.

This was really, really good. The sauce is perfect and can be paired with any kind of fish. I pan seared the salmon first, seasoning it with salt and pepper. When it was done I covered it to keep it warm and prepared the sauce in the same pan. I paired it with brown rice, sauteed spinach, and a butt-load of broccoli. 

I was feeling too healthy after dinner and had to make those oatmeal cookies. The broccoli cancels it out though, right?

Source: adapted from Prevention RD

Salmon Fillets
Salt and pepper
1 Tbsp olive oil
1 onion, roughly chopped
1/2 cup white wine
2 Tbsp butter
2 Tbsp fresh Italian parsley, chopped
1/2 lemon

Heat a pan over medium high heat. Spray with cooking spray or coat the pan with a teaspoon of olive oil. Allow the pan to become very hot before adding salmon. Season both sides of the salmon fillets with salt and pepper. When pan is ready, sear both sides of the salmon. Salmon is done when it is slightly opaque and flaky. Remove salmon and cover to keep warm.

In the same pan, heat olive oil over medium heat. Saute onions until softened and beginning to color, about 1 1/2 minutes. Add wine and bring to boil. Boil until reduced to 1/4 cup, about 3-5 minutes. Whisk in butter and parsley. Squeeze in half a lemon. Spoon over fish.

What are some of your go-to healthy meals?


  1. Yum! This is going on my husband has been talking about how he wants more salmon!!

  2. what kind of white wine do you recommend cooking with?

    1. The same white wine you are drinking with the meal!


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