French · Dinner
Baked Salmon with Herb Butter
Salmon fillet baked skin-side down with a compound herb butter of parsley, tarragon, garlic and lemon zest melting over top, finished until the flesh turns opaque and flakes easily. Served alongside roasted potatoes and green beans.
$7
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
565Calories
41.2gProtein
31.8gFat
30.1gCarbs
4.1gSugar
5.6gFiber
760mgSodium
170mgChol
15.2gSat Fat
1450mgPotassium
85mgCalcium
2.6mgIron
4.2mcgVitamin B12
32mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Preheat oven to 400°F. Halve the baby potatoes and toss with olive oil on a baking sheet.
2
Roast
Place potatoes in the oven at 400°F for 20 minutes until a fork slides through easily and edges are golden.
3
Build
Mince the garlic and chop the parsley. Mash together with softened butter, lemon zest, lemon juice and tarragon-dried until combined.
4
Bake
Season salmon with salt and pepper, place skin-side down on a tray, spread herb butter over top and bake at 400°F for 12–15 minutes until flesh is opaque.
5
Rest
Let salmon sit 5 minutes so melted butter settles back into the flesh.
6
Plate
Transfer salmon to a plate with roasted potatoes and green beans alongside, spooning any remaining herb butter over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g skin-on salmon fillet
- 3 tbsp42g butter, softened
- 2 tbsp2 tbsp parsley
- 2 clove2 clove garlic
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp tarragon-dried
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 11 oz311g baby potatoes
- 2 tsp2 tsp olive oil
- 5.6 oz160g green beans
