Salmon with Dill Butter and Asparagus
Sometimes you just want a healthy dinner that’s easy to make, takes almost no time, and is both tasty and healthy. Everything goes in the oven on one sheet pan and the same time and comes out at the same time, perfectly cooked and flavorful.
The only bit of advanced prep work in this recipe is making the compound butter, and while it is preferred to let the butter sit overnight (or two), it realistically can be done just an hour or so before everything goes into the oven.
This recipe is a delicious meal on its own, but for an extra filling meal, it pairs very well with my mushroom risotto.
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Salmon with Dill Butter and Asparagas
Ingredients
Compound Butter
- 3 Tbsp butter softened, unsalted
- ½ Tbsp garlic minced
- 1 tsp dill finely chopped
- pinch salt
- pinch parsley optional
Entree
- 2 salmon steaks
- 1 Tbsp olive oil
Side
- 1 bunch asparagus
- 1 Tbsp olive oil
- salt and pepper to taste
Instructions
Prepare compound butter
- Mix all ingredients for the compound butter. Spoon onto a sheet of plastic wrap and roll into a bundle. Chill until ready to cook the salmon, 1-24 hours prior to cooking.
Prepare meal
- Preheat oven to 450°F.
- Clean and trim asparagus and toss with olive oil, salt and pepper. Spread onto an aluminum foil lined sheet-pan.
- Add a tablespoon of olive oil onto a lined sheet-pan and place salmon steaks skin side down. Top each salmon steak with half of the compound butter.
- Place asparagus and salmon in the oven and bake for 12 minutes. Stir the asparagus halfway through. Serve immediately for best flavor.
