Salmon in Limone Sauce Recipe

Salmon in Limone Sauce

Serves 1 to 2

This recipe comes from Chef Gino Angelini of Angelini Osteria, a renowned Italian restaurant in Los Angeles. It features his jarred limone sauce, a rich yet delicate cream sauce which is lighter and more flavorful than a typical Alfredo sauce. Find it on our grocery shelf with other pasta sauces.


  • 1/2 pound salmon fillet
  • Salt
  • Pepper
  • 4 tablespoons Gino Angelini Limone Sauce
  • Extra-virgin olive oil
  • 1 clove garlic "in camicia" (whole clove crushed with skin on)
  • 1 sprig thyme
  • 1 teaspoon finely chopped chives
  • Zest and juice of 1 lemon


  1. Remove skin from salmon and cut into 8 cubes (about 1 inch by 1 inch). Season with salt and pepper on all sides. Set aside.
  2. Stir limone sauce in the jar to mix well. In a small skillet, heat 4 tablespoons sauce on medium-low heat. If sauce is too thick, add a tablespoon of water.
  3. In a medium non-stick skillet, heat one teaspoon olive oil on medium-high heat. Add crushed garlic clove and thyme sprig. Add salmon cubes. Cook on one side for 2 minutes; flip and cook for another 2 minutes.
  4. Top salmon with warm limone sauce. Sprinkle with salt and pepper, and drizzle with olive oil. Garnish with chopped chives, fresh lemon juice, and lemon zest.


Amount Per Serving (Based on 2 Servings)
Calories: 240
Total Fat: 15 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 80 mg
Sodium: 190 mg
Carbohydrates: 3 g
Fiber: 0 g
Total Sugar: 1 g
Added Sugars: 0 g
Protein: 26 g
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