I first had this Salmon in Portland, OR when my wonderful cousin, Spencer, was hosting us for New Year’s Eve. I knew I liked Salmon, but at the time, I was apprehensive to cook it at home myself. I watched her closely, and was blown away by how decadent the end result was. Plus, it seemed like something I could do fairly easily! I made certain that I didn’t leave Portland without the recipe.
Since then, we have this amazing meal probably once every couple of months. It tastes like we should save it for a special occasion, but it is actually really easy to prepare, perfect for a quick and healthy weeknight meal.
Here’s how it’s done:
Start with making the Citrus Dill Sauce. This is really the only part of the recipe that requires any measuring.
Cast of Characters:
- Juice of 2 Lemons
- 2 TBSP Olive Oil
- 1 TBSP Butter (can easily sub Ghee)
- 1 TBSP Dijon Mustard
- 4 Cloves Garlic, Minced
- 2 Dashes Cayenne (for a little kick)
- 1 Dash Salt
- 1 Tsp Basil
- 1 Tsp Dill
- 2 Tsp Capers (Optional, Travis doesn’t care for them so I left them out this time.)
- 2-3 filled of Salmon…I get mine from the frozen section at Trader Joe’s and it is very reasonably priced.)
Add all ingredients to a small saucepan and simmer on low for about 10 mins until well combined.
Once the sauce was simmering, I chopped up some baby white potatoes, prepared a bunch of Asparagus, and of course the Salmon! They all got a good dose of Avocado Oil, salt, and pepper before putting the potatoes in the oven first.
For the potatoes: Bake at 400 ° for about 25 mins, mixing them around 1/2 way through.
For the asparagus: Bake @ 400° for about 15 mins
For the Salmon: Once the sides are just about finished cooking, Broil @ 500° for about 8-10 mins.
Before:
After:
All dished up! His and Hers (we eat about the same amount of food a lot of nights…no shame in my game.)
We hope that any of you Salmon eaters give this recipe a try! It is decadent, guest worthy, but also can be made in a jiffy with not a whole lot of prep!
Enjoy!
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