Fresh Atlantic salmon is smoothered in a lemon-dill butter, grilled, and served with lightly mashed beans and artichokes.
- ½ cup (125 mL) extra virgin olive oil
- Zest and juice of two lemons
- 2 cloves garlic, crushed
- 4 tbsp (60 mL) unsalted butter, softened and divided
- 4 cloves garlic, minced and divided
- Zest of 2 lemons
- ½ cup (125 mL) fresh dill, roughly chopped
- 1 lb (454 g) fresh Atlantic salmon, skin-on
- 1 (398 ml) can whole artichoke hearts, drained
- 2 (540 ml) cans white pea beans (navy beans), drained and rinsed
- 5 – 6 fresh sage leaves
- 1 tsp (5 mL) each, salt and fresh cracked pepper
In a small bowl whisk together olive oil, lemon zest and juice, and garlic; set aside until ready to use.
Preheat oven to 400ºF (205ºC).
In a small bowl mix together 2 tbsp butter, half the garlic, lemon zest and dill; set aside until ready to use.
Pat salmon dry with paper towel. Place on a foil-lined rimmed baking sheet. Spread butter mixture evenly over top. Place a second piece of foil over salmon and roll edges of foil together to form a seal. Bake for 20 minutes.
Meanwhile, roughly chop artichoke hearts and place in large bowl. In a large non-stick pan over medium-high heat add remaining 2 tbsp butter, beans, and sage leaves; sauté about 5 minutes. Remove and discard sage leaves. Transfer contents of pan to bowl with artichokes and roughly mash with a fork.
Divide bean-artichoke mash between four plates. Serve salmon over mash and drizzle with 1 tbsp lemon-infused oil.
Keep extra lemon-infused oil in an airtight container in the refrigerator for up to 1 week.
- Use no salt added white pea beans to lower sodium content
- Add a nice brown rice medley as a side dish
Keywords: white beans