Salmon with Lime Herb Butter on Oven-Roasted Vegetables with Capers
60—70 Min
The star of our festive menu is salmon, served with a lime herb butter and colorful oven-roasted vegetables. Rounded off with a balanced composition of rosemary, thyme, dill, garlic and chili, the result is a main course with an unforgettable flavor.
Ingredients 4 Portions
- 4 pcs.Salmon fillets á 180g
- 1 pc.Carrot
- 1 pc.Turnip, yellow
- 2 pcs.Potatoes, cooked
- 1 pc.Bell pepper, red
- 2 pcs.Onion, red
- 2 tbsp.Caper berries
- 3 tbsp.Olive oil
- 1 tbsp.Rosemary, Chopped
- 1 pinchSea Salt, Coarse
For the Lemon Herb Butter
- 125 gButter, room temperature
- 2 tsp.Lime juice
- 1 tbsp.Dill Fronds, Chopped
- 1 tsp.Garlic Granules
- 0.5 tsp.Chili Bird’s Eye
- 1 pinchSea Salt, Coarse
Preparation
- 1
Clean and peel the vegetables and cut into strips (approx. 5x5 mm). Peel the potato and cut into sticks.
- 2
Mix chopped vegetables in a baking dish with oil and capers. Season with Kotányi herbs and salt to taste.
- 3
Then braise in the oven at 170 °C for 30 minutes. Stir the vegetables a few times in between.
- 4
Season the salmon fillet with salt and briefly sear skin side down in a pan.
- 5
Place the fish on top of the vegetables in the oven and roast for another 10 minutes.
- 6
In a bowl, beat the warmed butter with a whisk or in a food processor. Add the Kotányi herbs and spices as well as the lime juice and continue beating. Finally, season with Kotányi sea salt.
- 7
Just before serving, place a spoonful of the herb butter over the fish fillets or vegetables.
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