I dare you to find a dish more springy than this one: Salmon With Lemon Herb Butter. The zestiness from the lemon and savory freshness from the dill will have you daydreaming of warmer months to come. And, lest you're scared off by the rich butter sauce, consider this: It's served over a fresh salad of blanched green beans and roasted tomatoes so there are plenty of veggies to counteract the decadence.
Seriously, is it spring yet?
Salmon With Lemon Herb Butter from Mail Online
- 5.5 oz butter, softened
- Juice and zest of 1 lemon
- 6 tablespoons finely chopped dill
- 4 salmon fillets (skin on)
For the salad:
- 14 oz small vine tomatoes
- 10.5 oz green beans, trimmed
- 1 small red onion, halved and thinly sliced
- 4 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
To make herb butter: Combine the butter, lemon zest and juice, and dill in a bowl and mix well. Pat the mixture into cylindrical shape about 4.5 inches long and place on a large square of foil. Roll the butter mixture into a tight cylinder, then twist the ends of the foil to make a tight, secure package. Refrigerate for 2-3 hours.
To make salad: Roast tomatoes on a non-stick baking sheet at 400 for 12-15 minutes or until slightly softened. Remove from the oven and place in a large bowl. Blanch the green beans in a pan of lightly salted water for 3-4 minutes, drain and refresh under cold running water, and drain again. Combine tomatoes, green beans, and onion. In a small bowl, mix together the olive oil, lemon juice, mustard, and honey. Season well with salt and black pepper and pour over the salad ingredients. Toss to mix well and set aside.
To make salmon: Season fillets with salt and pepper, and brush the skin side of the fillets with olive oil. Heat a large non-stick frying pan until smoking. Add the salmon, skin-side down, and allow to cook for 4-5 minutes or until the skin is crisp and lightly golden. Remove from the pan and transfer to a baking sheet, skin-side up, and place in the oven at 400 for 4-5 minutes.
To serve, arrange salmon fillets over salad. Cut the lemon and herb butter into thin slices and place on top of each salmon fillet.
Image via Girl Interrupted Eating/Flickr