Baked Salmon with Roasted Courgette & Herb Butter

Preheat the oven to 190°C to ensure even cooking for both salmon and courgette.

💡 Use an oven thermometer to confirm the temperature, as some ovens may run hotter or cooler.

• 4 tbsp butter⇄
• 4 tsp fresh dill⇄
• 4 cloves garlic⇄
• 0.25 tsp salt⇄

In a small bowl, mix softened butter with finely chopped dill, minced garlic, and a pinch of salt until well combined. Set aside at room temperature to keep it spreadable.

💡 Soften butter by leaving it out for 30 minutes or microwaving for 10 seconds if short on time.

• 4 medium courgette⇄
• 4 tbsp olive oil⇄
• 0.5 tsp salt⇄
• 0.25 tsp black pepper⇄

Slice courgettes into even 1cm rounds, toss them in a bowl with olive oil, salt, and black pepper, then spread them in a single layer on one half of a large baking tray.

💡 Ensure the courgette rounds don’t overlap to achieve even roasting and golden edges.

• 600 g salmon fillet⇄
• 0.5 tsp salt⇄
• 0.25 tsp black pepper⇄
• 2 tbsp lemon juice⇄

Place salmon fillets skin-side down on the other half of the baking tray, season with salt, black pepper, and a drizzle of fresh lemon juice for brightness.

💡 Pat the salmon dry with a paper towel before seasoning to ensure a crispier skin.

Place the tray in the preheated oven at 190°C and roast for 18-20 minutes, until the salmon flakes easily with a fork and the courgette edges are golden and tender.

💡 Check the salmon at 18 minutes to avoid overcooking; it should be just opaque in the center.

Remove the tray from the oven and immediately place a spoonful of herb butter on each hot salmon fillet, allowing it to melt and coat the fish with flavor.

💡 Spread the butter gently with a spoon if it doesn’t melt evenly over the salmon.