Description
This Antipasti Salmon recipe features a succulent side of salmon topped with a vibrant, savory flavoured butter made from sundried tomatoes, fresh herbs, capers, garlic, and lemon zest. Baked or grilled to perfection with black olives and griddled artichoke hearts, this dish is an elegant and flavorful entrée that’s perfect for gatherings or a special meal.
Ingredients
Scale
Flavoured Butter
- 100g sundried tomatoes in oil, drained and finely chopped
- Small handful of basil, finely chopped, plus a few whole basil leaves for garnish
- Small handful of dill, finely chopped, plus a few dill fronds for serving
- 2 tbsp capers, drained and rinsed (divided)
- 2 garlic cloves, crushed
- 1 lemon, zested and sliced
- 150g butter, softened
Salmon and Toppings
- 600g side of salmon, descaled and pin bones removed
- 3 tbsp pitted black olives
- 100g griddled artichoke hearts, drained and roughly chopped
Instructions
- Prepare flavoured butter: In a bowl, combine the sundried tomatoes, half the chopped basil and dill, 1 tbsp capers, crushed garlic cloves, lemon zest, and softened butter. Mash together with a spoon until well mixed, or alternatively, pulse the ingredients in a food processor until combined. Chill for up to two days if preparing ahead.
- Prepare salmon parcel: Lay a sheet of baking parchment large enough to wrap the salmon loosely over an equally sized sheet of foil. Place the salmon side on top and cut into serving portions, taking care not to cut all the way through the skin, so the fillet remains intact.
- Assemble salmon parcel: Spread the flavoured butter generously over the salmon portions. Scatter the remaining capers, lemon slices, black olives, and chopped artichoke hearts evenly over the salmon. Wrap the foil and parchment securely around the salmon to create a loose parcel, scrunching the ends to seal.
- Bake the salmon: Preheat your oven to 200°C (180°C fan, gas mark 6). Place the salmon parcel on a baking tray and cook for 30 minutes. Once cooked, allow it to rest for a few minutes before unwrapping to let the flavors meld and juices distribute.
- Alternative grilling method: If using a barbecue, light the grill and wait until the flames subside. Place the foil parcel directly on the grill and cook for 8 to 15 minutes or until the salmon flakes easily when tested with a fork.
- Serve: Transfer the salmon to a serving platter, sprinkle with the remaining basil and dill fronds, and pour the buttery juices from the parcel over the top. Serve immediately for a fresh and aromatic presentation.
Notes
- The flavoured butter can be made ahead and kept chilled for up to two days to deepen flavors.
- When cutting the salmon into portions, avoid cutting through the skin to keep the fillet intact for easy serving.
- Use fresh herbs for best flavor; dried herbs will alter the freshness and brightness of the dish.
- The parcel method traps steam and flavors, resulting in tender, moist salmon.
- Adjust cooking times if your salmon side is larger or smaller to avoid undercooking or drying out.
- Serving with a simple green salad or crusty bread complements the rich flavors nicely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (baking) or 8-15 minutes (grilling)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: salmon, antipasti, flavoured butter, sundried tomatoes, baked salmon, Italian recipe, seafood, healthy dinner
