The orange butter is the secret weapon in this dish! It’s fast and adds such great flavor to the dish. The whole meal is ready in less than 30 minutes!
Honey Citrus Salmon with Orange Butter, Roasted Asparagus and Wild Rice
Servings: 4 servings
- 1/2 cup unsalted butter 1 stick at room temperature
- Zest and juice of one orange divided
- 1 lb. salmon
- 2-3 Tbsp avocado or olive oil
- 3-4 Tbsp honey
- Kosher salt
- Black pepper
- Ensure butter is at room temperature, not melted. Ideally, you want it soft to the touch. Using a food processor, combine softened butter, orange zest and 1/2 tsp kosher salt. Pulse until well combined. Butter and orange zest should be nicely incorporated.
- Using a spatula, scrape orange butter out of food processor and place on sheet of wax paper. Using the ends and sides of wax paper, roll butter back into a log. Tape or fold ends down. Place in freezer until ready to use. Any extra butter can be stored in a ziploc bag and placed in refrigerator for 2-3 weeks.
- Cut salmon into individual filets. Place on a baking sheet, covered with foil. Drizzle avocado oil lightly over each filet (about 1-2 tsp on each). Drizzle juice of orange lightly over each filet (about 1 tsp on each). Season with kosher salt and pepper. Drizzle honey lightly over each filet (about 1 Tbsp on each). Place directly below broiler and cook for 6-7 minutes.
- While salmon is cooking, prepare any side dishes. Wild rice and sautéed vegetables are a good option. We like to drizzle veggies with olive oil and sprinkle with kosher salt. If any juice from the Orange remains, you can squeeze over vegetables. Roast with salmon, roughly 6-8 minutes.
- Once salmon is done, remove from oven. Plate salmon and sides. Cut a small pat of butter and place on top of cooked salmon filet. It will quickly melt and coat the salmon. You can also mix a small pat of butter in with cooked rice.