Description
4 salmon fillets (about 6 oz each)
1 tbsp olive oil
Salt and black pepper to taste
½ cup unsalted butter, softened
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
1 tsp lemon zest
For the Cranberry Salsa:
1 cup fresh cranberries, finely chopped
1 small jalapeño, minced (seeds removed for less heat)
¼ cup red onion, finely diced
1 tbsp honey or maple syrup
1 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt to taste
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rub the salmon fillets with olive oil and season with salt and black pepper. Place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
Meanwhile, in a small bowl, mix the softened butter with parsley, thyme, and lemon zest. Set aside.
In another bowl, combine the chopped cranberries, jalapeño, red onion, honey, lime juice, cilantro, and a pinch of salt. Stir well and let the flavors meld.
Once the salmon is done, top each fillet with a spoonful of herb butter and a generous amount of cranberry salsa.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 350 per serving Servings: 4 servings
