Roasted Salmon with Sauce

Roasted Salmon with Sauce

Roasted Salmon with Sauce
It's hard to imagine a salmon dish with a creamy and rich sauce that's swimming in goodness, but not in fat and calories. But here it is, suited just to your tastes.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
6 servings

Ingredients
1 small white onion, chopped
2 cloves garlic, minced
1 cup chopped fresh flat-leaf parsley
4 oz. watercress leaves, plus 2 bunches for serving
8 oz. fresh spinach leaves
1/2 cup nonfat buttermilk
1/2 cup low-fat sour cream
Juice of 1 lemon
2 tsp. coarse salt
1/2 tsp. freshly ground pepper
1/4 cup water
1 1/2 tsp. extra-virgin olive oil
6 five-oz. salmon fillets, skins removed, about 1 1/2 x 4 inches

Methods/steps
Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 tsp. salt, and 1/4 tsp. pepper in the bowl of a food processor; puree until smooth, and set aside in the refrigerator. Heat oven to 300 degrees. Rub the bottom of a 9 x 13-inch glass baking dish with 1/2 tsp. oil. Set salmon fillets in the dish, and rub tops with remaining tsp. oil. Sprinkle with remaining tsp. salt and 1/4 tsp. of pepper. Pour 1/4-cup water in dish to cover bottom in a thin layer. Cook fish until just cooked through, 20 to 25 minutes. Serve immediately over bed of watercress drizzled with cold herb sauce. Extra sauce can be refrigerated up to 4 days.
Additional Tips
Ready in 40 min

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