Roasted Salmon Recipe
Oven roasted salmon fillets with a simple garlic butter herb topping and optional asparagus. A quick salmon recipe for an easy weeknight dinner.
Servings: 4 servings
Ingredients
- 4 6 ounces salmon fillets
- 4 tablespoons Danish Creamery salted butter
- 2 tablespoons fresh parsley chopped, plus more for serving
- 2 tablespoons fresh oregano chopped
- 2 garlic cloves minced
- ½ teaspoon black pepper
- Salt to taste
- Lemon slices for serving
- ½ pound asparagus optional
Instructions
- Preheat the oven to 425˚F. Place the butter in an 8x11-inch baking dish and set it in the oven for 5 minutes, until the butter melts.
- Remove the dish from the oven. Add the parsley, oregano, garlic, and pepper, and toss to combine. Carefully place the salmon fillets in the dish, and use a brush to spread the butter and herb mixture on top of the salmon. Add the asparagus around the salmon fillets, if using.
- Roast for 8–10 minutes, or until the salmon reaches your desired doneness.
- Spoon any remaining butter sauce over the salmon and serve with more fresh parsley and lemon slices.
Notes
Note: The nutrition label includes lemon and asparagus.
My Top Tip: Be careful not to overcook the salmon. I recommend no more than 10 minutes and/or an internal temperature of 145ºF. If you want to get a bit more color on the salmon, you can broil it for the last minute or so. Just keep a close eye on it so it doesn't overcook!
Storage: Store leftover roasted salmon in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350ºF until just warmed through.
Freezing: Wrap the roasted salmon tightly in plastic wrap or place it in a freezer-safe container. It'll last in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat in the oven at 350ºF until just warmed through.
Nutrition
Calories: 480kcal | Carbohydrates: 6g | Protein: 36g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 193mg | Potassium: 806mg | Fiber: 3g | Sugar: 2g | Vitamin A: 994IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 4mg
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