Where shopping is a pleasure. Since 1930, Publix has grown from a single store into the largest employee-owned grocery chain in the United States. We are thankful for our customers and associates and continue remaining deeply dedicated to customer service and community involvement, and being a great place to work and shop. Currently, we are not able to service customers outside of the United States, and our site is not fully available internationally.But, the next time you travel to Florida, Georgia, Alabama, South Carolina, North Carolina, Tennessee, or Virginia—make sure you visit the store “where shopping is a pleasure” during your stay. Upon your arrival, you may plan your grocery trips, find weekly savings, and even order select products online atThis oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc). The sauce will become your secret weapon for seafood recipes. It’s great with salmon, scallops, crab cakes and all kinds of fish.

It is easy to make and brings so much amazing flavor. We enjoyed salmon with lemon beurre blanc at our favorite fancy restaurant while celebrating the sale of our house. I knew at first bite that I had to recreate the recipe. For the $25.00 menu price of 1 serving, I could buy a whole salmon filet and feed the entire family! Traditional beurre blanc recipes can be finicky if they aren’t done right but we found that using heavy cream makes it much more forgiving. It keeps the sauce from separating and allows for gentle reheating if you have leftovers. As with any cream or butter based sauce, we recommend reheating over low heat, stirring frequently, just until hot and ready. Notes: 2 lb of salmon serves 4 to 6 and 3 lb of salmon serves 6 to 8, depending on how you portion. 2 to 3 lb salmon fillet salt and black pepper to taste 1 Tbsp olive oil for drizzling salmon 1 Tbsp parsley, finely chopped, to garnish 1 small onion or 2 medium shallots, super finely diced (about 1/4 cup diced)

1/4 cup fresh lemon juice (from 2 medium or 1 large lemons) 1/4 cup dry white wine (such as chardonnay or pino grigio) 1/2 cup heavy cream 1/2 cup (8 Tbsp) cold butter cut into 8 pieces 1. Line rimmed baking sheet with foil or parchment paper. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took about 14 minutes. 2. In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min). 3. Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve. Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve your hungry dinner guests 🙂

This oven baked salmon pairs really well with fluffy white rice and asparagus. Now that’s one classy dinner! Print Oven Baked Salmon with Lemon Cream Sauce Prep time: 10 mins Cook time: 14 mins Total time: 24 mins Author: Serving: Ingredients For Oven Baked Salmon with Lemon Cream Sauce: 2 to 3 lb salmon fillet salt and black pepper to taste 1 Tbsp olive oil for drizzling salmon 1 Tbsp parsley, finely chopped, to garnish For the Lemon Cream Sauce:best sweet wine uk 1 small onion or 2 medium shallots, super finely diced (about ¼ cup diced) ¼ cup fresh lemon juice (from 2 medium or 1 large lemons) ¼ cup dry white wine (such as chardonnay or pino grigio) ½ cup heavy cream ½ cup (8 Tbsp) cold butter cut into 8 pieces Instructions Line baking sheet with foil or parchment. Awine and beer recipes

rrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. Mgood quality wine for cheapy thick wild caught salmon took 14 min. Ibest wine with olive oil pastan a small sauce pan, combine ¼ cup finely diced onion, ¼ cup lemon juice, ¼ cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min). Wbest fruit wine to makehisk in ½ cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Abest wines of paris

dd ¼ tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve. Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve. N If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! H Do you have a go-to recipe for dinner guests? Let me know in a comment below! White WineDry white is best Salt and PepperTo taste Original recipe makes 4 Servings 1. Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; Roast until opaque throughout, about 15 minutes. 2. Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 minutes. Stir in cream and increase heat to medium, continuing to stir until warm (Do not let sauce boil). season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.