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Citrus Garlic Butter Roasted Salmon With Dill Caper Salsa

  • 15 mins Prep
  • 25 mins Cooking
  • Easy Difficulty
  • High Protein Category



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


  • 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