Baked Salmon With Parsley Sauce

• 4 salmon filets about 150gr / 5 oz. each
• 1 lemon
• 1 olive oil x tbsp of
• salt
• freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 15/16 tablespoons plain flour
• 1/2 milk
• 2 dijon mustard x heaped teaspoons of
• parsley A large handful of flat leaved, chopped very finely
• salt easy on the salt as the mustard can be salty

1. Pre-heat your oven to 200u0b0C / 400u0b0F.
2. Place aluminium foil in a roasting tray. Enough so that you can wrap the fish in it loosely. Place the fish on the foil. Drizzle over the oil and the lemon juice. Sprinkle over the salt and the pepper.
3. Cover your fish with the foil, making a loose parcel.
4. Place the tray in the oven and allow to bake for 7 to 12 minutes. The cooking time will not only depend on your oven, but also on how thick the salmon filets are.
5. While the salmon is baking you can make the sauce.
6. To Make the Sauce
7. Melt the butter in a heavy bottomed pan. Not a non-stick pan.
8. Add the flour and mix it, using a metal whisk, until it is covered with the butter (a few seconds)
9. Add about half third of the milk, whisk vigorously, it will be lumpy, don't worry.
10. Once this is thickened into a mass, add the other half and whisk until smooth.
11. Turn the heat down to low, add the mustard and parsley with a little salt and mix it through with a wooden spoon, let it sauce simmer very gently for a few minutes.
12. If at any point you feel the sauce is too thick, add a little bit of milk.
13. Check for seasoning and serve.

salmon, lemon, olive oil, salt, freshly ground black pepper, unsalted butter, flour, milk, of, parsley, salt

Taken from www.yummly.com/recipe/Baked-Salmon-with-Parsley-Sauce-1671756 (may not work)