MONDAY RECIPE POST - ROAST SALMON IN BUTTER WITH HERBS - SERVES 4

Just for a change, I thought I would mention a meal we had for supper a few days ago.  We make it a lot, especially during the colder months.  Broccoli Soup is a favorite and you can find it at this link. 

Today's meal was found at Feel Good Foodie hosted by Yumna Jawad.  Most often when seafood is on our menu, I will choose salmon.  This recipe was delicious, and you can find the original at this link.  I will make a note of Yumna's tips in this post, but always recommend visiting the website for others, also for the nutritional value if interested, and the great presentation photos.  She also has lots of suggestions of what other foods you can pair the salmon with.  This meal is fast from prep to table, 20 minutes for Yumna and about 35 for me.  Thank you Yumna for a delicious way to cook salmon.

Seafood Roasted Salmon in Butter

Serves 4

Calories per serving, which includes butter and asparagus is 480.

4 6 ounces salmon fillets

4 tablespoons Danish Creamery Sea Salted Premium Butter  (I used regular butter)

2 tablespoons chopped fresh parsley, plus more for serving

2 tablespoons chopped fresh oregano

2 garlic cloves, minced

½ teaspoon black pepper

Salt to taste

Lemon slices for serving

½ pound asparagus (optional)

Wash and prepare all your vegetables and herbs and have them ready to go before you start cooking.  I only mention this in case there is anyone out there who is new in the kitchen.  It really does help to have everything ready to go.

Preheat the oven to 425˚F. Place the butter in an 8 x 11-inch baking dish and set in the oven for 5 minutes, until the butter is melted.

Remove the dish from the oven, add the parsley, oregano, garlic and pepper, and toss to combine. Carefully place the salmon fillets in the dish.  Use a brush to spread the butter herbed mixture on top of the salmon.

Roast for 8-10 minutes, or until the salmon is cooked to how you like it.

Spoon any remaining butter sauce over the salmon and serve with more fresh parsley and lemon slices.

Lots of Yumna's tips and other info below:

"Salmon is a powerhouse fish! It has so many health benefits and is a great source of protein. This recipe for oven-baked roasted salmon fillets is an easy, yet impressive way to serve salmon. The sea salt butter herb sauce is made with fresh oregano and parsley and gives the salmon fillets a beautiful flavor. The butter really makes this recipe! Not only does it add flavor and help infuse the herbs into the salmon, but it also helps to keep the fillets moist and juicy.

Healthy and packed with protein! Salmon is a great source of omega-three fatty acids, which are great for your heart health.

Quick and easy. This recipe only takes 20 minutes from start to finish, making it a great weeknight meal option.

Easily doubled for large families. You can easily double the recipe if you’re feeding a larger crowd without any additional work.

Try to use salmon fillets that are all the same size, so they cook evenly. I used skin-on salmon for this recipe, but you can use skinless salmon if you prefer.

Fresh herbs: Oregano and parsley are my herbs of choice for this recipe, but you could also use thyme or dill. Use fresh herbs if you can, as they have much better flavor than dried herbs.

Garlic adds an earthy sweetness to the roasted salmon. I like to use fresh garlic, but you can also use garlic powder if that’s what you have on hand.

A simple sprinkle of salt and pepper rounds out the flavor of the herb butter.

I love serving roasted salmon with asparagus. It’s a classic combination and the perfect side dish for this recipe.

Serve with lemon for a bit of acidity and brightness. You can cut them into wedges or wheels for presentation.

Be careful not to overcook the salmon. You can cook it to your desired doneness, but I recommend no more than 10 minutes and/or 145°F to 160°F internal temperature. If you want to get a bit more color on your salmon, you can broil it for the last minute or so. Just keep a close eye on it, so it doesn’t overcook! 

Use a good quality butter. The cream used to make butter can make all the difference in taste! Danish Creamery is known for producing high-quality butter from the fresh cream provided by cows grazing on its family farms.

Switch out the veggie. Asparagus roasts beautifully with salmon in this recipe, but if you prefer another vegetable, try green beans, broccoli, or zucchini.

Add a bit of heat. A sprinkle of red pepper flakes or cayenne would be a nice addition if you like things spicy.

If you have any leftover salmon, store it in an airtight container in the fridge.  When you’re ready to eat it, reheat it in a 350°F oven until just warmed through. Any more than that, you risk drying out the fillets.

Cooked salmon will last in the fridge for up to three days. After that, it’s best to freeze it.

Roasted salmon freezes beautifully. Just make sure to wrap it tightly in plastic wrap or place it in a freezer-safe container. Frozen salmon will last for up to three months. When you’re ready to eat it, thaw the salmon overnight in the fridge and then reheat it in a 350°F oven until just warmed through.

You can use either frozen or fresh salmon for this recipe. If you are using frozen salmon, make sure to thaw it overnight in the fridge before cooking.

Yes, you can use any type of fish that you like. Just keep in mind that cooking times will vary depending on the thickness of the fillets."

What was changed?  

Our oven runs on the cooler size for most recipes we use, so we ended up cooking the salmon for 15 minutes.  The thermometer is a good idea.  We will use one next time.

Instead of chopped oregano I used cilantro. 

That's it, a delicious meal if you like seafood.