Rating: 4.18 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with your favorite sauce, if desired.

Patsy Jamieson
Source: EatingWell Magazine, Spring 2003

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.

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  • Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

  • When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.

Nutrition Facts

246 calories; protein 23.3g; carbohydrates 1.1g; dietary fiber 0.1g; sugars 0.2g; fat 15.2g; saturated fat 3.5g; cholesterol 62.4mg; vitamin a iu 116.6IU; vitamin c 4.8mg; folate 31.3mcg; calcium 13.1mg; iron 0.5mg; magnesium 32.5mg; potassium 434.5mg; sodium 213.2mg; thiamin 0.2mg.
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