Roast Salmon
This is the kind of recipe I come across by some stroke of luck and make again and again. Nutrient dense, delicious and ready in 20 (prep. and cook time included). It’s quickly become a favorite of mine and the kids.
This perfectly cooked buttery Roast Salmon with aromatic Dill and Parsley is a wonderful addition to a busy weeknight dinner, and for more elaborate meals and entertaining.
I love the powerhouse combination of Vitamin D3 in Salmon + Vitamin K2 in Butter as these two vitamins work together in synergy to ensure that the calcium obtained is absorbed by the bones, and not the arteries.
For nutritional purposes, always buy wild caught Salmon over farmed.
*Slightly adapted NYT Cook recipe.
Organic Ingredients Serves 4-6
2 Lbs fillet of Wild Salmon
4 Tbsps. Grass Fed Butter
4 Tbsps. Parsley Leaves (wash, dry + de-stem Parsley)
4 Tbsps. Dill (wash, dry + de-stem dill)
Sea Salt & Black Pepper, to taste
2 Tbsps. Extra Virgin Olive Oil
2 Lemons, sliced into 1/2 inch rounds for serving
Method:
Place Butter, Olive Oil, and half of your herbs into a roasting pan large enough to fit the Salmon. Cook in a 475f oven for 5 minutes. Season Salmon with Salt and Black Pepper. Add the Salmon to the pan skin side up and roast for 5 minutes. Remove from the oven and carefully flip the Salmon over so that the skin is on the bottom. Season well with Salt & Black Pepper, scoop some herbs and butter from around the pan and spoon on top of the Salmon. Scatter the remaining fresh herbs on top and return to the oven. Roast for 5 minutes more. Remove from oven and serve with Lemon slices/wedges.
Roast Salmon as part of our Nowruz dinner with Crispy Persian Rice, Garden Salad and Yogurt and Cucumber Salad.
Roast Salmon as part of our Nowruz dinner with Crispy Persian Rice, Garden Salad and Yogurt and Cucumber Salad.
Tradional Nowruz dish of Salmon, Herbed Riced with Salad.