Recipe of the Month: Lemon and Basil Salmon with Goat Cheese Sauce

In honor of National Goat Cheese Month, we’re celebrating with this delicious salmon recipe featuring got cheese!


1 bunch Asparagus

2 Salmon Fillets

1/2 cup Breadcrumbs

1 tablespoon Basil

1/2 teaspoon Lemon Zest

1/2 Lemon

Sauce Ingredients

1/2 teaspoon Olive Oil

1/2 Leek, cut into short strips

1 clove Garlic, Minced

1 tablespoon Flour, Plain

2/3 cup Skim Milk

1 ounce Goat Cheese

1 tablespoon Lemon Juice

Black Pepper, to taste


Preheat oven to 350 degrees.

Divide asparagus into 2 bunches. Put the bunches in a shallow, oven-proof dish, and place a salmon fillet on top of each bunch.

Spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden. Transfer to a bowl, and set aside to cool slightly. Stir in basil and lemon zest.

Heat the oil in a medium nonstick frying pan on medium heat and add leek and garlic. Stir.

Reduce heat to medium-low and cook, stirring often for 7-8 minutes or until leek softens.

Add flour to pan and increase heat to medium. Cook stirring for 1 minute and remove pan from heat. Stir in the milk and return pan to heat. Cook stirring until sauce simmers and thickens.

Remove pan from heat and stir in goat cheese and lemon juice. Season with pepper to taste.

Spoon sauce on salmon and sprinkle with breadcrumb mixture. Bake for 12-15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden.

Recipe courtesy of

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