- 125g Lurpak® lighter spreadable slightly salted
- 20g dill, finely chopped
- 20g chives, finely chopped
- 2 lemons
- 200g fine asparagus
- 200g fine beans
- 1kg side of salmon, skin on and boneless
- 150ml white wine*
Baked Herb Salmon
Preheat the oven to 200˚C / 180˚C fan 180C / gas mark 6.
Mix the Lurpak® Slightly Salted Butter with dill, chives and zest of both lemons, and season well.
Take a large enough piece of foil to wrap the whole of the salmon in and lay one side of the foil onto a large shallow roasting tray. Use a little of the butter to grease the foil and then scatter over the asparagus and beans.
Lay the salmon, skin side down, over the vegetables and dot the butter over the flesh of the salmon, spreading with the back of a spoon. Pour the wine around the salmon and then bring the foil over and around the fish and seal the edges tightly.
Bake in the preheated oven for 25 - 30 minutes until the salmon is opaque and flakes easily.
To serve, squeeze the juice of one lemon over the salmon, cut the remainder into wedges and serve with buttered new potatoes.
Tip: Parsley and tarragon work well as alternative herbs.
*Alternatively: 150ml fish stock and a squeeze of lemon juice.