Lemon Vinaigrette Salmon Sauce

Name: Lemon Vinaigrette Salmon Sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 servings
Ingredients: 1 (6 oz) salmon fillet, skin removed; 1 tbsp olive oil; Salt and pepper to taste; 2 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp white wine vinegar; 1/2 tsp Dijon mustard; 1 small shallot, finely minced (or 1/4 tsp onion powder as substitute); Pinch of sugar (optional, to balance acidity); 1 tbsp chopped fresh parsley or dill (optional)

Bright, zesty lemon vinaigrette served over pan-seared salmon. This single-portion dish pairs a crisp, citrusy sauce with a succulent fillet, adding a fresh, painterly finish with a touch of olive oil and Dijon for depth.

Total time

18 min

Prep

10 min

Cook

8 min

Serves

pescatarianquicksingle-servinggrain-freebright

Chef’s Pro Tips

Use a nonstick skillet for easy release.
Bloom the shallot in a tiny splash of oil before adding vinaigrette for milder bite.
Add a splash of cold water to vinaigrette if too thick.
Finish with a light squeeze of lemon at the end for extra brightness.

Serving Suggestions

Pair with a simple side of steamed asparagus or a small herb rice and a light green salad for a complete plate.

Storage Instructions

Store leftover salmon and vinaigrette separately in covered containers in the fridge for up to 1 day; reheat salmon gently and drizzle vinaigrette fresh.

Nutrition

Estimated, per serving

calories: 320kcal
protein: 34g
carbs: 6g
fat: 18g

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