Baked Salmon
HB-4290 · Hand-built original · American
Skin-on salmon fillets baked over citrus slices with a garlic, caper and dill butter sauce.
AmericanMain Course33 minServes 4209 kcalGluten-freeEgg-freeDiabeticRenal
Main ingredient: salmon
Pairs well with: asparagus, lemon butter sauce, rice pilaf, cucumber salad, roasted potatoes
Servings:4quantities adjust to match
Ingredients
- 4 8-10 ounce skin on salmon fillets
- 1 stick melted unsalted butter
- 3 finely grated garlic cloves
- Zest of 1 lemon, plus thinly slice the lemon
- Zest of ½ orange, plus thinly slice the orange
- 2 tablespoons capers
- 1/2 teaspoons Dijon mustard
- 1/2 teaspoon sweet paprika
- 2 tablespoons fresh dill leaves for garnish
- salt and pepper to taste
Method
- Heat the oven to 450°F on convection or 475°F without a fan.
- Season the salmon with salt and pepper and rest it uncovered in the refrigerator for 30 minutes.
- Stir the melted butter with the garlic, lemon zest, orange zest, capers, mustard, paprika, salt and pepper.
- Line a tray with foil and parchment and lay the lemon and orange slices where the fillets will sit.
- Pat the salmon dry, set it skin side down on the citrus and spread over three quarters of the butter mixture.
- Bake for 15 to 18 minutes until the centre reaches 135°F to 140°F.
- Spoon over the remaining sauce, rest for 3 to 4 minutes, garnish with the dill and serve.
Prep: 15 min · Cook: 18 min · Total: 33 min
Nutrition (per serving, where published)
209 kcalCalories
1 gProtein
1 gCarbs
23 gFat
0.3 gFibre
0.1 gSugars
300 mgSodium
61 mgCholesterol
1 servingServing