> Roasted Salmon With Dill Butter
Roasted Salmon with Dill Butter is an easy, yet elegant dinner. Serve it with the house salad and bread for a complete meal.
No one has to know this easy entertaining secret! It’s called compound butter, which is really just a fancy word for butter and herbs. Shhhhh!
And it’s perfect on many things, but this dill compound butter is perfect on roasted salmon. You put a little chunk of the cold butter on the hot salmon, and it melts delicious buttery-dill flavor into the fish. YUM. It’s also fantastic on grilled bread or fresh vegetables. You’ll definitely have some leftover, so try it with some roasted or sautéed vegetables.
- 1/2 oz. container fresh dill
- 8 Tbsp. butter, divided
- 4 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 2 tsp. dijon mustard
- 1/8 tsp. salt and pepper
- 1 small cucumber
- 8 oz. grape tomatoes
- 3 green onions
- 1 small avocado
- 4 oz. goat cheese
- 1 head bibb lettuce (or 7 oz. bag)
- 1 lemon
- 32 oz. (2 lb.) salmon filet
- 1/4 tsp. salt
- 1/4 tsp pepper
- loaf of artisan bread
- Pre-heat oven to 475 degrees.
- Prep ingredients:
Chop fresh dill and mix with 7 Tbsp. of butter. Refrigerate.
Mix the olive oil, vinegar, mustard, salt, and pepper into a small jar and shake until emulsified.
Slice cucumber in half moons.
Slice tomatoes in half.
Thinly slice green onion.
Cut avocado into small chunks.
Wash and gently tear lettuce.
- Put the remaining 1 Tbsp. of butter onto a large baking sheet and put it into the oven. As soon as it foams (about 1 minute), take it out and place salmon, skin side down on the pan. Season with salt and pepper and bake for about 8-12 minutes, until it flakes easily.
- While the salmon is cooking, compile salads either on plates or on a large platter. Spread out lettuce and top with cucumber, tomatoes, green onion, avocado, crumbled goat cheese, and a sprinkle of fresh pepper. Top salad with dressing and place a dollop of dill butter on salmon and serve with toasted bread with olive oil or the extra dill butter.
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