Brown Butter, Lemon, Dill, & Caper Salmon

This simple salmon recipe is an exciting change-up to your weeknight meals. The bright and buttery sauce is perfect for salmon, but I also love it with halibut! Pair with parsnip puree, mixed greens, baby potatoes, the choices are endless!

YIELDS: 2 SERVINGS TIME: 25 MINS

INGREDIENTS:

• 2 4 oz salmon fillets with skin (rinsed and patted dry)

• 2 tbsp of salted butter (Kerrygold, preferably)

• 4-5 Castelvetrano olives roughly chopped

• 2 tbsp capers roughly chopped

• 2 tbsp of roughly chopped fresh dill

• Zest of 1 lemon

• 1 tbsp olive oil

• Salt

INSTRUCTIONS:

1. Pre-heat oven to 375 degrees F.

2. Lightly salt the skinless side of the salmon and set aside.

3. Pour 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Once heated, place salmon gently lying away from you in the skillet skin-side down.

4. Let the skin of the salmon crisp up for 3-4 minutes. *If you attempt to turn over the salmon but it sticks, leave it to remain cooking until it easily flips over.

5. Upon flipping the salmon over, add butter, olives, capers, dill, and lemon zest into the skillet.

6. When the butter begins to foam gently, baste the salmon in the browned-butter sauce for 2 minutes.

7. Remove the skillet from the heat and place into the oven for approximately 5 minutes until cooked to your desired temperature.