French · Dinner
Baked Salmon with Herb Butter (Gluten-Free)
A skin-on salmon fillet is baked in a hot oven and finished with a compound butter of fresh parsley, dill, garlic, and lemon zest. The herb butter melts over the fish as it rests, forming a glossy sauce alongside roasted asparagus, keeping the dish naturally gluten-free without any flour or breadcrumb coating.
$8
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
436Calories
39.2gProtein
29.4gFat
4.2gCarbs
1.1gSugar
1.8gFiber
638mgSodium
112mgChol
10gSat Fat
952mgPotassium
81mgCalcium
2.4mgIron
4.9mcgVitamin B12
18mgVitamin C
gluten-free
pescatarian
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Preheat oven to 425°F. Pat salmon dry with paper towel and season both sides with salt and pepper.
2
Build
Mash softened butter, parsley, dill, garlic, and lemon zest together in a small bowl until evenly combined.
3
Roast
Place salmon skin-side down and asparagus tossed in olive oil on a baking tray. Roast at 425°F for 12-14 minutes until salmon flakes easily and asparagus is tender-crisp.
4
Finish
Spoon herb butter over hot salmon to melt into a glossy sauce, drizzle lemon juice over top, and let rest 5 minutes before serving.
5
Plate
Transfer salmon and asparagus to a plate and spoon any remaining melted herb butter from the tray over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g skin-on salmon fillet
- 2 tbsp28g unsalted butter
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp fresh dill
- 22 small clove garlic
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 7 oz200g asparagus spears
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
