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Salmon with Lemon, Sundried Tomato & Basil Sauce

Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

Bake fresh salmon and top it with a creamy sauce infused with lemons, sun-dried tomatoes and fresh basil

Salmon with Lemon, Sundried Tomato & Basil Sauce on Angel-hair Pasta

 4 pieces of Salmon (approx. 125 grams each)
 1 Lemon (large)
 4 tbsp Extra virgin Olive Oil
 100 g Sun-dried tomatoes - cut into fine strips
 1 generous handful of Basil & Parsley - chopped
 50 ml White wine
 100 ml Chicken stock
 100 ml Cream
 Salt, pepper & a little grated nutmeg to season

Preheat oven to 220°C.


Juice half the lemon and cut the rest into 4 slices.


Mix the lemon juice and 2 tablespoons olive oil and marinate the salmon for 30 minutes with the lemon slices.


Heat remaining 2 tablespoons oil and fry the lemon slices (sprinkled with a little sugar) till golden. Remove and set aside.


Add wine, stock and marinade to pan. Simmer to reduce by half. Add cream, herbs and tomatoes. Simmer till syrupy.


Bake the salmon for 10 minutes in a very hot oven (210 degrees C.) till just tender.


Serve with rice or noodles – pour a little of the sauce over each piece of salmon.

Nutrition Facts

Servings 0

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