This is a follow up to the previous dinner party post, where I posted the recipe for Salmon with Soy Maple Sauce.
This salmon filet was baked and topped with a lemon parsley butter sauce, as shown below. It is super easy, quick, and very tasty.
We served this with Quinoa Mujadara, turmeric rice, and layered pita salad (salad recipe to be posted soon).
Salmon Filet with Lemony Parsley Butter Sauce
1.5 – 2 lb salmon filet
1 tablespoon canola oil (optional)
1/4 onion, sliced
1/2 cup parsley, chopped
2 cloves garlic, chopped
l teaspoon cumin
1 teaspoon paprika
salt and black pepper to taste
3/4 stick of butter
1 cup of parsley
3 cloves of garlic, smashed slightly with side of knife and chopped
juice of 1/4 = 1/2 lemon
1 teaspoon Italian seasoning
Place salmon in flat tray, skin side down . Mix seasoning ingredients in small bowl, rub on salmon, and allow to marinate in refrigerator one hour.
Preheat oven to 425 F.
Cut up 1/4 stick of butter and dot salmon with the pieces.
Bake salmon, uncovered, for 15 minutes until salmon flakes easily with fork.
Meanwhile, place 3/4 stick of butter, 1 cup of parsley, 3 cloves of garlic, juice of 1/4 lemon, and 1 teaspoon Italian seasoning in small skillet.
Allow to come to a boil, allow to cook for 1-2 minutes , then turn off heat before butter starts to brown.
Serve immediately, pouring sauce over salmon.