A great, and fairly easy, savory salmon recipe from one of my cookbooks. Pictured with vegetables cooked with Penzey’s Italian dressing base (surprisingly tasty), as well as Israeli couscous mixed with lemon, mint and feta.
2-4 pieces salmon, 5 oz or so per serving
1 stick butter, softened
1 garlic clove, minced
salt and pepper
pinch cayenne pepper
1/2 cup chopped herbs (I used dill and chives)
4 anchovy filets, minced (or some anchovy paste, which I used), optional
squeeze lemon juice
Combine butter, garlic, salt and pepper, cayenne, herbs, anchovy and lemon juice in a bowl. Mix well.
Preheat oven to 425.
Salt and pepper fish and coat with a little olive oil.
Roast 7-10 minutes (I roasted for closer to 15), to desired temperature.
Serve salmon with a little herb butter on top.