Herb Butter Crispy Skin
Salmon and Vegetables
Salmon seasoned & sauteed to a perfect crisp in a garlicky, browned butter sauce with a light pop of lemon & nutty aroma. Served on a bed of vibrant vegetables for a herbaceous, & light dinner.
Drizzle olive oil in a roasting pan + form a bed of rosemary, thyme & parsley sprinkle sea salt flakes. Lay the vegetables on top + drizzle with olive oil.
1
Season with salt a little pepper and a pinch of Cajun seasoning .
2
Cover and seal around edges tightly with aluminum foil. Cook the vegetables until they are fork-tender (425°F).
3
Gently score the skin side of the room temperature salmon filet several times.
4
Sprinkle sea salt flakes, pepper, and Cajun seasoning.
5
6
Repeat seasoning on other side.
Slice lemon, crush garlic, & have butter ready. Add olive oil to a hot pan.
7
Place salmon (skin-side down) in the oil. Press down on top of the filet gently to get the skin-side of the filet flat against the pan.
8
Add butter, garlic, thyme, and rosemary to the pan. Cook on low heat while basting fillets with sauce. Add lemon slices & sage as you baste.
9
Finish basting fillets and remove the salmon to rest on a plate.
10
Serve over roasted root vegetables.- ENJOY!
11
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