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Roast Salmon Fillets with Four-Onion Sauce

8 servings


No Added Sugars

Nutritional Facts Per Serving

26.4 g
3.5 g
0.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 347
  • Fat 24.5 g
    • Saturated   6 g
    • + Trans 
  • Cholesterol 83 mg
  • Sodium   180 mg
  • Carbohydrate 3.5 g
    • Fibre   0.3 g
    • Sugars  
  • Protein 26.4 g
    • Vitamin A 5 %
    • Vitamin C 12 %
    • Calcium 3 %
    • Iron 5 %


Preheat oven to 425 degrees F. Set salmon on a parchment paper-lined baking sheet. Drizzle and sprinkle salmon with 2 Tbsp. of the oil, lemon juice, salt and pepper. Bake 15 minutes, or until just cooked through. To make sauce, place the remaining 2 Tbsp. oil in small- to medium-sized pot set over medium heat. Add the leeks, shallot and garlic and cook until softened, about 3 minutes. Mix in the flour and tarragon and cook 2 minutes more. Slowly stir in the wine. When the mixture becomes thick, slowly mix in the stock. Bring sauce to a simmer and cook 5 minutes, or until lightly thickened. Mix in the mustard, green onion and cream. Simmer sauce 1 minute more; season with salt and pepper. Arrange fish on individual plates or on serving platter or board and serve sauce alongside.

Tip: You could make the sauce in advance and reheat. Add a little more stock to it if it becomes overly thickened when reheating.

Recipe Options: Instead of salmon, bake halibut or sablefish fillets and serve them with the sauce. Instead of shallot, use 1/4 cup finely chopped red onion in the sauce. Instead of green onion, swirl 1 Tbsp. snipped fresh chives into the sauce.

Serving Suggestions

Serve the salmon with a couple of side dishes you create from recipes in our collection, such as Rice Pilaf with Thyme, Lemon and Garlic, and Colourful Vegetable Medley.

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