Salmon with Rosemary Butter
A classic baked salmon dish served with rosemary-infused butter and herbed baby potatoes, perfect for a satisfying meal for four.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- ½ Salt and pepper to taste
- ½ 1/2 cup unsalted butter, softened
- 1 tbsp fresh rosemary, chopped
- ½ clove garlic, minced
- ½ tsp lemon zest
- ½ Salt and pepper to taste
- ½ lb baby potatoes, halved
- 1 tbsp olive oil
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together olive oil, salt, and pepper. Rub the salmon fillets with the mixture and place them on the baking sheet.
- In another bowl, combine softened butter, rosemary, garlic, lemon zest, salt, and pepper. Mix well to make the rosemary butter.
- Spread a dollop of rosemary butter on each salmon fillet.
- Toss halved baby potatoes with olive oil, dried thyme, dried rosemary, salt, and pepper. Place them on the baking sheet around the salmon.
- Bake in the preheated oven for 20-25 minutes or until the salmon is cooked through and the potatoes are tender.
- Serve the salmon with a side of herbed baby potatoes, and enjoy!
Nutritional Estimates
Per serving · 2 servings total
| calories | 450 |
|---|---|
| protein | 30g |
| carbohydrates | 20g |
| fat | 30g |
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