Category

Makes 5-6 servings

 

Total Time30 mins
 1.5 lbs. wild-caught salmon filet, skin on
 ½ small red onion, very thinly sliced
 Juice of 1 large lemon, plus sliced wedges for garnish
 1.5 tbsp capers, drained
 1/2 cup fresh dill, chopped
 2 tablespoons extra virgin olive oil
 2 tablespoons (cold) grass-fed butter cut into 6 pieces
 parchment paper
 sea salt and pepper, to taste
1

Preheat oven to 400 degrees. In a small bowl, mix together the juice of 1 large lemon, extra virgin olive oil, capers, red onion, dill, and season with salt and pepper. Set aside while you prepare the salmon.

2

Place salmon skin-side down on a sheet pan lined with parchment paper. Pat salmon dry with paper towels. Season with salt and pepper. Place slices of butter evenly on top of the salmon fillet. Top salmon with 3/4 of the lemon, dill, caper, and red onion mixture. Bake in preheated 400-degree oven for 15-18 minutes or until salmon easily flakes with a fork. Top salmon with the remaining lemon, dill, caper, and red onion mixture. Serve with sliced lemon wedges.

Ingredients

 1.5 lbs. wild-caught salmon filet, skin on
 ½ small red onion, very thinly sliced
 Juice of 1 large lemon, plus sliced wedges for garnish
 1.5 tbsp capers, drained
 1/2 cup fresh dill, chopped
 2 tablespoons extra virgin olive oil
 2 tablespoons (cold) grass-fed butter cut into 6 pieces
 parchment paper
 sea salt and pepper, to taste

Directions

1

Preheat oven to 400 degrees. In a small bowl, mix together the juice of 1 large lemon, extra virgin olive oil, capers, red onion, dill, and season with salt and pepper. Set aside while you prepare the salmon.

2

Place salmon skin-side down on a sheet pan lined with parchment paper. Pat salmon dry with paper towels. Season with salt and pepper. Place slices of butter evenly on top of the salmon fillet. Top salmon with 3/4 of the lemon, dill, caper, and red onion mixture. Bake in preheated 400-degree oven for 15-18 minutes or until salmon easily flakes with a fork. Top salmon with the remaining lemon, dill, caper, and red onion mixture. Serve with sliced lemon wedges.

Notes

Salmon With Red Onions, Dill, And Capers

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