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Salmon traybake with lemon butter and asparagus

  • Serves 4
  • Prep 15 mins
  • Total time 30 mins
4.0/5 rating (5 votes)
Salmon traybake with lemon butter and asparagus
Salmon traybake with lemon butter and asparagus

step by step

  • 1Combine all the butter ingredients in a mixing bowl and beat everything together well. Spoon onto a sheet of baking paper and shape into a log. Roll up neatly, twist the ends and pop in the freezer for 10 minutes to chill and firm up.
  • 2Preheat the oven to 200°C, fan 180°C, gas 6. Line a large roasting tray with baking paper. Put the salmon fillets on the tray and season lightly, then arrange 2 slices of lemon on top of each one. Cut 4 thick discs from the chilled butter and place a disc on top of each fillet (leftover butter can be kept chilled, or frozen). Add the asparagus around the salmon on the baking tray.
  • 3Cook for 15 minutes until the butter has melted, the salmon is cooked through and the asparagus is tender and lightly golden. Halfway through cooking, baste the salmon and asparagus with the melted preserved lemon butter. 
  • Recipe photograph by Maja Smend

Get ahead

Prepare to the end of step 2 a few hours ahead; keep chilled. The butter can be made ahead and stored in the fridge for up to 1 week, or freeze for up to 1 month, wrapped in foil. 

You will need

For the preserved lemon butter

  • 100g soft unsalted butter
  • 1 preserved lemon, skin only, finely chopped
  • 2 shallots, finely chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • ½ tsp sumac
  • a pinch of sea salt

For the salmon

  • 4 salmon fillets, skin on
  • 1 large lemon, sliced thinly
  • 500g asparagus spears, trimmed

+ Nutritional Information