Buttered Salmon with Red Onion and Dill

Happy 2025, everyone! 🎉 It's been a while since my last post, but I'm back and bursting with excitement to share some amazing new recipes, along with introducing you to my favorite cookbook authors and fellow bloggers. My culinary journey took a delightful turn last year after visiting my son and daughter-in-law, who have the most incredible collection of cookbooks. There's truly nothing better than sipping a cup of coffee while diving into new culinary adventures! This Christmas, my wonderful daughter-in-law gifted me the exact cookbook I've been swooning over: "Nothing Fancy" by Alison Roman. I'm absolutely in love with it and can't wait to share some of my top picks with you, with plans to explore even more this year! I hope you ADORE this recipe as much as my family does. And the best part? It's gluten-free! I always cherish an easy, scrumptious go-to gluten-free recipe, especially since my eldest daughter has Celiac, so I naturally gravitate towards GF options. Wishing everyone a Happy New Year filled with love, joy, hope, and delicious food! 🥳🍽️

Ingredients

• 1 lemon

• 2 pounds Salmon filet (I prefer skinless)

• 6 Tablespoons unsalted butter

• ¼ cup olive oil, plus extra for drizzling

• ½ small red onion, very thinly sliced into rings, divided

• 1 can artichoke hearts, drained (optional)

• 1 cup of fresh dill 

• 2 Tablespoons capers, drained

• 2 Tablespoons of toasted sesame seeds (optional)

Directions 

1. Preheat oven to 325℉.  Thinly slice half the lemon and remove any seeds. Juice the other half and reserve.

2. Place the salmon in a baking dish large enough for the fish to fit nicely in. Season with salt and fresh cracked pepper.  If using the drained artichoke hearts add them now as well. 

3. Heat the butter in a medium skillet over medium-high heat. Cook, swirling occasionally until the butter begins to brown, about 2-3 minutes.

4. Add the olive oil, sliced lemon slices, and half the sliced onion rings. Season with salt and pepper and cook, stirring occasionally until the lemons and onion have started to brown and frizzle!  Think crispy rather than caramelized. Add the capers

5. Pour the lovely browned lemon-butter mixture over the salmon and place in the oven to roast just until just cooked through, about 15 minutes, depending on the thickness of the salmon.

6. Once the salmon is done, pour the juice of the lemon over the fish, then the remaining onion slices, fresh dill, and sesame seeds.

   
   
   
   

   

   Decadent yet healthy salmon you'll want over and over again!

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