Salmon with Lemon-Caper Butter

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This is a really fast, really easy, really flavorful dish.  If the compound butter is made in advance, it takes 20 minutes total.  It’s perfect for a busy weeknight, but decadent and elegant enough for a dinner party.  I use salmon in this recipe, but cod or any other white fish would work equally well.  Also, as I made this for my husband and I (according to my four-year-old, fish is “Gross!  Yuck!”), this recipe makes two servings, but you can easily double, triple, quadruple (whatever!) it to feed your own crowd.

 

2 salmon fillets, about 5.5 ounces each

Kosher salt

Freshly ground black pepper

Lemon-Caper Compound Butter

 

1. Pre-heat the oven to 400 degrees.

2. Place each fillet on top of a sheet of parchment paper, slightly off-center.  Season the fillets with salt and pepper to taste.  Spread roughly 2 tablespoons of softened compound butter over the surface of each fillet (roughly 4 tablespoons of the butter mixture, total).

3. Fold the parchment paper over the fillet, then fold the edges over to form a sealed paper packet around the fish.  Repeat with the remaining fillet and parchment paper.  Place the packets on a baking sheet and put them in the oven.

4. Allow the salmon to cook for 15 minutes, then remove the baking sheet from the oven.  Carefully open the packets.  Using a spatula, transfer the fish to your plates and spoon the melted butter over, to taste.  Serve immediately.

Serves 2

 

🍴 For What it’s worth, I like to pair this with steamed asparagus and Rice Pilaf.

 

 

 

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