Salmon With Herb-Shrimp Sauce Ww

• ounces salmon fillets↗12
• cup dry sherry or 1/4 cup dry vermouth↗1⁄4
• teaspoon extra virgin olive oil↗1
• teaspoon butter↗1
• tablespoons all-purpose flour↗2
• cup low sodium chicken broth↗3⁄4
• tablespoons fresh lemon juice↗2
• lb cooked shrimp (peeled)↗1⁄4
• tablespoon fresh oregano, minced or 1/2 teaspoon dried oregano↗1
• tablespoon fresh rosemary leaves, minced or 1/2 teaspoon dried rosemary↗1
• teaspoon fresh coarse ground black pepper↗1⁄2
• sprigs fresh rosemary (for garnish)↗8

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees Fahrenheit. Spray 8-inch square baking pan with nonstick cooking spray.

2. 2

   Pat salmon dry. Place in the pan, and add the sherry or vermouth (or dry white wine if you insist).

3. 3

   Bake salmon at 350 degrees Fahrenheit until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes. (Alternatively, we have successfully poached the fish in the microwave, check for flakiness at 6 minutes.).

4. 4

   In a medium nonstick saucepan, heat olive oil, and melt butter. Add the flour and cook, stirring constantly, about 1 minute.

5. 5

   Gradually stir in the broth and lemon juice. Cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes.

6. 6

   To the saucepan add the shrimp, oregano, rosemary and pepper. Cook, stirring as needed, until heated through, about 2 minutes.

7. 7

   Place the salmon on a platter.

8. 8

   Pour the juices from the salmon baking pan into the sauce. Cook, stirring as needed, until heated through, about 1 minute.

9. 9

   Pour the sauce over the salmon and serve. Garnish with fresh rosemary sprigs.