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Oven Roasted Salmon with Pink Peppercorn Sauce
Oven Roasted Salmon with Pink Peppercorn Sauce: This Mother's Day, let's give back to mom by cooking her a special meal. It's simple and elegant, just how mom likes it!
Prep Time
3
minutes
mins
Cook Time
12
minutes
mins
Total Time
15
minutes
mins
Course:
Fish, Main Course
Cuisine:
American
Servings:
6
Calories:
362
kcal
Author:
Sommer Collier
Ingredients
For the Roasted Salmon:
2 1/2
pounds
fresh salmon fillets
(about 6)
1
tablespoon
olive oil
Salt
and pepper
For the Pink Peppercorn Sauce:
3/4
cup
sour cream
1/4
cup
milk
1
tablespoon
fresh chopped dill
1 1/2
tablespoons
prepared horseradish
2
tablespoons
pink peppercorns,
plus extra for sprinkling
1/2
teaspoon
honey
1/2
teaspoon
salt
US Customary
-
Metric
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet
rimmed baking sheet with parchment paper.
Place the salmon fillets on the baking sheet and brush with olive oil. Salt and pepper liberally.
Roast in the oven for approximately 12 minutes, until just barely cooked through.
Meanwhile, place all the ingredients for the pink peppercorn topping in a blender, puree until smooth.
Serve the roasted salmon warm, with a generous drizzle of sauce and a sprinkling of extra pink peppercorns.
Nutrition
Serving:
6
ounces
|
Calories:
362
kcal
|
Carbohydrates:
4
g
|
Protein:
38
g
|
Fat:
20
g
|
Saturated Fat:
5
g
|
Cholesterol:
119
mg
|
Sodium:
320
mg
|
Potassium:
1033
mg
|
Fiber:
0
g
|
Sugar:
2
g
|
Vitamin A:
290
IU
|
Vitamin C:
1.2
mg
|
Calcium:
83
mg
|
Iron:
1.9
mg