Baked Salmon

Prep Time 25

Cook Time 30

Servings

Calories 860kcal

10 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
2 slices Crusty bread lightly toasted and buttered
2 tsp Butter

Preheat the oven to 400 °F (205 °C).
Cook the rice according to the directions on the package.
Make the salmon: Place the salmon on a foil-lined baking sheet and season with salt and pepper.
Bake for about 10 minutes to an internal temperature of 130 °F (55 °C) using a thermometer. Baking time will vary based on your fish filet thickness. While the salmon is baking, make the sauce.
Make the sauce: Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice and broth. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste. Remove from the heat then stir in the parsley.
Finish the fish: Set aside to rest for 3 to 5 minutes. While resting, make the peas.
Make the peas: Melt the butter in a non-stick pan over medium heat. Add peas, and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3-5 minutes).
Finish the rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
Toast the bread, then spread it with butter.
Mix together the ingredients for the spritzer. Serve over ice if desired.
Serve: Spoon the sauce over the salmon, and enjoy with rice, peas, bread and butter, and spritzer.