½ cup softened butter
2 T. fresh dill, chopped
½ tsp. garlic, minced
2-3 tsp. lemon juice
Salt and pepper, to taste
1 lb. salmon
2 T. olive oil
Prepare the herb butter by combining butter, dill, garlic, lemon, salt and pepper and form into a roll using plastic wrap. Wrap tightly and refrigerate for at least 1 hour, or freeze up to six months.
Season the salmon with salt and pepper on both sides. Place salmon skin side down on parchment-lined sheet pan and brush with olive oil. Bake at 350 degrees for 15-20 minutes, until the fish is no longer opaque and the thickest part flakes by fork. Optional: For a little more char, broil for 1-2 minutes. Top warm salmon with sliced compound herb butter.
Swap out the dill in the compound herb butter recipe with 2 T. of your favorite herbs. The butter acts as a sauce and pairs well with other meat and veggies, too. A chive butter on steak? Yes, please! A basil, parsley and mint butter atop a chicken breast or veggies for a Mediterranean flair? Yum!
Recipe adapted from NDSU Extension
Find more herb recipes at www.ag.ndsu.edu/fieldtofork and navigate to the “Resources” section and then “Herbs.”
