Baked Salmon with Sandefjord Butter

Takes 35 minutes | Serves 4 |

This dish combines the rich flavors of baked salmon with the creamy indulgence of Sandefjord butter, surrounded by roasted vegetables.

800 g salmon midloin

250 g baby potatoes

2 unit leeks

2 unit carrots

1 unit zucchini

201 g butter (for Sandefjord Butter)

2 unit shallots

2 tsp lemon juice

200 ml heavy cream

1 tbsp chives

1 tbsp trout roe

1 pinch salt

3 tsp salt (for Spice Mix)

2 tsp ground coriander

2 tsp pepper

3 tsp chili flakes

Preparation

Preheat oven to 200°C. Drizzle baby potatoes with olive oil, salt, and pepper; roast for 10 minutes.
Mix salt, ground coriander, pepper, and chili flakes for the spice blend.
Cut zucchini, carrots, and leeks; drizzle with olive oil and spice mix. Add to the potatoes and roast for another 10 minutes.
Cut salmon into 200g portions, season with spice mix, and place on top of the vegetables. Roast for 5 minutes.

Sauté shallots in butter until soft. Add cream, reduce by half. Remove from heat; blend in cold butter cubes. Season with salt.
Stir in chives and trout roe before serving.

0 calories per serving