---
title: Salmon in Lemon Beurre Blanc Sauce
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/salmon-in-lemon-beurre-blanc-sauce-62432622efa468602c3b1156
servings: 2
time required: 45 minutes
difficulty: Hard
allergens: [Tree Nuts, Milk, Fish]
tags: [Sodium Smart, French, Spring, Main Course]
rating: 4.0
rating_count: 1900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the Lemon Beurre Blanc sauce, calling it delicious and amazing
  - theme: Ease of prep
    text: Several noted the recipe was more involved than usual with multiple steps and pans required
image: "https://images.recipes.furrysalamander.com/salmon-in-lemon-beurre-blanc-sauce.avif"
---

Adjust oven rack to top position and preheat to 450 degrees. Wash and dry produce. Quarter @lemon{2%unit}. Halve @fingerling potatoes{8%oz} lengthwise. Halve, peel, and finely chop @shallot{1%unit} until you have ¼ cup. Halve @orange{1%unit}; squeeze juice into a #small bowl{} until you have 2 tbsp. Peel and dice remaining orange into ½-inch pieces. Halve, pit, peel, and dice @avocado{1%unit} into ½-inch pieces. Squeeze juice from one lemon wedge over avocado and sprinkle with @salt{1%pinch}. Finely chop @chives{2%tbsp}.

Toss potatoes on a #baking sheet{} with @olive oil{3%tbsp} (reserve 2 tbsp for dressing later), salt, and @black pepper{1%pinch}. Roast on top rack until browned and tender ~{20%minutes} to ~{25%minutes}. While potatoes roast, in a #small pot{}, combine chopped shallot, juice from one lemon wedge, @white wine vinegar{2½%tsp} (reserve ½ tsp for dressing later), @water{⅓%cup}, and @sugar{1%pinch}. Bring to a simmer, then reduce heat to medium. Cook until about 2 tbsp liquid remains ~{4%minutes} to ~{6%minutes}.

While shallot mixture simmers, cut @butter{2%tbsp} cold into four pieces. Once liquid has reduced in shallot mixture, reduce heat to low. Whisk in butter one piece at a time, melting each piece before adding the next, until sauce is pale and creamy. Remove pot from heat. Whisk in @creme fraiche{2%tbsp} until combined. If sauce seems too thick, add water 1 tsp at a time. Season with salt and pepper. Cover to keep warm.

Pat @salmon{6%oz} dry with paper towels and season all over with salt and pepper. Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp and fish is almost cooked through ~{5%minutes} to ~{7%minutes}. Flip and cook until cooked through ~{1%minute} to ~{2%minutes} more. Remove pan from heat.

Whisk reserved white wine vinegar and reserved olive oil into bowl with orange juice. Season with salt and pepper. Add a squeeze of lemon juice if you like a tangier dressing. Combine @mixed greens{4%oz}, avocado, and diced orange in a #medium bowl{}. Toss with as much dressing as you like. Season with salt and pepper.

Reheat sauce over low heat if needed. If sauce has thickened, add more water 1 tsp at a time. Divide salmon, potatoes, and salad between plates. Spoon sauce over salmon. Top salad with @walnuts{2%oz}. Garnish salmon and potatoes with chives. Serve.