Sometimes, simple is best. Our recipe, adapted from the NY Times is insanely easy and so delicious. Featuring fresh herbs, butter and Blue Circle Salmon, this 15-minute meal is sure to be new dinner fave. Here’s a few tips and tricks to making this meal even better:
- For melt-in-your-mouth flavor, try our Norwegian Atlantic Salmon.
- For deep orange-red color and a firm texture, use our Wild-Caught Sockeye Salmon.
- Don't be afraid to swap out herbs and fats i.e. subbing olive oil for butter. This technique is all about using whatever ingredients you have on hand.
Ingredients
- 2 Norwegian Atlantic Salmon or Wild-Caught Alaskan Sockeye Salmon
- 1/2 stick of unsalted butter 4 tbsp
- 4 tbsp minced parsley dill or tarragon (or a mix of all three)
- salt and fresh ground black pepper to taste
- lemon wedges
Instructions
Preheat oven to 475 degrees. Sprinkle both sides of the salmon with salt and pepper. Place butter and half the herbs in a roasting pan just large enough to fit the salmon and place in the oven for 5 minutes, till butter melts and herbs sizzle. Add salmon to pan, skin side up and roast 4 minutes. Remove from oven and peel skin off. Turn fillet over. Roast 3 to 5 minutes more, till your preferred degree of doneness. Spoon butter over each potion and garnish with remaining herbs. Serve with lemon wedges.