Baked Salmon with Rosé Wine Cream Sauce
An elegant baked salmon dish infused with rosé wine, herbs, and lemon, served with a silky rosé wine cream sauce. Perfect for special occasions or cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baked
- Cuisine: French
- Diet: Kosher
Ingredients
2.2 lbs salmon
1 lemon, sliced
3 bay leaves, fresh or dried
3–4 sprigs fresh dill
125 ml (1/2 cup) rosé wine
1 tsp salt and crushed pink peppercorns (or black pepper)
2 tbsp butter
2 shallots, finely chopped
250 ml (1 cup) rosé wine
250 ml (1 cup) heavy/double cream
Salt, to taste
2 tsp pepper, divided
2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Place salmon in a baking dish and top with lemon slices, bay leaves, and dill.
- Season with salt and pepper. Pour 1/2 cup rosé wine around the salmon.
- Cover loosely with foil and bake 20–25 minutes, until salmon flakes easily with a fork.
- Meanwhile, melt butter in a pan and sauté shallots until soft and fragrant.
- Pour in 1 cup rosé wine and reduce by half.
- Stir in cream, season with salt and pepper, and simmer gently until slightly thickened.
- Just before serving, stir in parsley.
- Serve salmon topped with rosé cream sauce.
Notes
Add Dijon mustard to sauce for extra depth.
Swap parsley with tarragon or chives for a different herbal note.
Replace part of cream with crème fraîche or Greek yogurt for a lighter sauce.
For indulgence, garnish with salmon roe or truffle oil.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 155 mg
