| Level: | Easy |
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 2 servings |
Ingredients
- 3 cups vegetable stock
- 1 cup dry white wine, such as Sauvignon Blanc
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
- 1 shallot, sliced
- 1 lemon, zested
- Two 6-ounce pieces skin-on salmon
- Kosher salt and freshly ground black pepper
- Arugula salad, for serving
- Lemon slices, for serving
- Olive oil, for drizzling
Instructions
- Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
- Serve with an arugula salad, lemon slices and olive oil drizzled on top.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 609 |
| Total Fat | 34 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 38 g |
| Cholesterol | 94 mg |
| Sodium | 1824 mg |
| Serving Size | 1 of 2 servings |
| Calories | 609 |
| Total Fat | 34 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 38 g |
| Cholesterol | 94 mg |
| Sodium | 1824 mg |
Reviews
I have made this many times and it is a no fail receipt and delicious!