Oven Baked Salmon Fillets with a dill, caper and lemon butter
Ingredients
- 4 salmon fillets, approx 180 grams
- 750g baby potatoes, halved
- 240g fine green beans, trimmed
- For the Butter:
- 50g Kerrygold Salted Butter, at room temperature
- 30g drained capers, roughly chopped
- Handful of fresh dill, roughly chopped
- Zest of half a lemon, finely grated
Directions
1. For the butter, mix all the ingredients together until well combined. Shape the butter into a rough sausage on a sheet
of cling film then roll and twist the ends until tight and well formed. Place in the fridge until needed.
2. Preheat the oven to 200C/180C Fan/Gas Mark 6.
3. Bring the halved baby potatoes to a boil in salted water and cook for around 8 minutes or until just tender. Drain and
set aside.
4. In a large oven tray, add the potatoes scatter the fine beans in between and lay the salmon fillets on top. Slice half of
the flavoured butter and scatter evenly in the tray. Cover the tray and cook for 10 minutes, remove the foil and bake
uncovered for a further 10 minutes.
5. Divide the remaining butter to the top of each of the salmon fillets and allow the butter to melt.
6. Serve with a squeeze the lemon juice over the fillets for an extra lemon hit.
