Citrus Garlic Butter Roasted Salmon With Dill Caper Salsa

Ingredients

Salmon:

200g Lewis Road Creamery Garlic & Chive Butter, melted
1 lemon, zested & juiced
2 cloves garlic, minced
1 shallot, thinly sliced
600g skin-on boneless salmon fillet



Caper Salsa:

¼ cup capers, roughly chopped
Handful green Sicilian olives, pit removed and roughly chopped
1 green chilli, thinly sliced
1 bunch each fresh dill, flat-leaf parsley & cilantro, finely chopped
½ lemon, juiced
Olive oil

To Serve: Fresh Dill, Juice of ½ lemon

Method

• 1

  Preheat your oven to 428°F

• 2

  Prep salmon: Melt butter, mince garlic, zest lemon and thinly slice shallot. Combine melted butter, garlic, lemon zest and juice and shallot together in a small bowl. Pat salmon dry and season with salt. Place salmon skin-side down in a medium roasting dish. Pour over butter mixture. Bake for about 20-25 minutes, or until salmon is cooked to your liking

• 3

  Meanwhile, make caper salsa: Finely chop capers, roughly chop olives, thinly slice chilli and roughly chop herbs. Toss everything together in a medium bowl with lemon juice, 1 Tbsp olive oil and a pinch of salt. Set aside to serve

• 4

  Serve: Roasted salmon topped with caper salsa. Squeeze over lemon juice and top with dill