Salmon With Egg Sauce

• whole salmon↗6 lbs

  cleaned and dressed

• medium lemon↗1

  thinly sliced

• butter↗3 tablespoons
• all-purpose flour↗3 tablespoons
• 2% low-fat milk↗2 cups
• parsley↗2 tablespoons

  chopped

• hard-boiled eggs2

  peeled and coarsely chopped

• salt and pepper

Step-by-step instructions

1. 1

   Preheat the oven to 450°F.

2. 2

   Rinse the fish and pat dry with paper towels. Lay the fish on a large piece of heavy-duty aluminum foil. Put half the lemon slices inside the fish's cavity; place the remainder on top. Fold the foil to encase the fish, securing the ends sono liquid escapes during baking. Place the package in a large roasting pan.

3. 3

   Bake for about 45 minutes, until the fish flakes easily.

4. 4

   While the fish bakes, prepare the sauce. Melt the butter in a med saucepan over med heat. Stir in the flour to form a smooth paste. Cook for about 2 minutes, then slowly stir in the milk and continue cooking, stirring constantly, until the sauce thickens, about 2 minutes more. Add the parsley, eggs, and salt and pepper to taste.

5. 5

   Divide the salmon into serving portions and spoon the sauce over each before serving.