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🍽️ Salmon fillet with saffron butter

299 kcal · 30 min · 4 servings

Ingredients

• 5 shallots
• 3 sprigs tarragon
• 3 sprigs parsley
• 3 sprigs dill
• 1 organic lemon
• 0.1 g saffron threads (1 box)
• 50 g yogurt butter (room temperature)
• salt
• pepper
• 600 g salmon fillet (skinless; 4 salmon fillets)
• 2 tsp olive oil
• 80 ml classic vegetable broth

Instructions

1. 1. Peel the shallots and slice them into thin rings.
2. 2. Wash the tarragon, parsley, and dill.
3. 3. Shake the herbs dry.
4. 4. Pluck the leaves from the tarragon and dill and chop them finely.
5. 5. Finely chop the parsley leaves as well.
6. 6. Rinse the lemon under hot water.
7. 7. Dry the lemon with a cloth.
8. 8. Grate the fine zest from half of the lemon.
9. 9. Cut the lemon in half.
10. 10. Squeeze the lemon.
11. 11. Measure out two tablespoons of lemon juice.
12. 12. Crumble the saffron finely with your fingers.
13. 13. Place the saffron in a small bowl.
14. 14. Add the lemon zest to the bowl.
15. 15. Add the lemon juice to the bowl.
16. 16. Add the butter to the bowl.
17. 17. Mix the ingredients in the bowl.
18. 18. Season the butter with salt.
19. 19. Season the butter with pepper.
20. 20. Place the bowl in the freezer for a short time.
21. 21. Let the butter firm up in there.
22. 22. Rinse the salmon fillets.
23. 23. Pat the salmon fillets dry.
24. 24. Season the salmon fillets with salt.
25. 25. Season the salmon fillets with pepper.
26. 26. Cut four pieces of aluminum foil, each 30 by 30 centimeters.
27. 27. Place the foil pieces side by side on a baking sheet.
28. 28. Grease each foil piece with half a teaspoon of olive oil.
29. 29. Place the shallots in the center of the foil pieces.
30. 30. Place the chopped herbs in the center of the foil pieces.
31. 31. Place one salmon fillet in the center of each foil piece.
32. 32. Break the saffron butter into small pieces.
33. 33. Distribute the butter pieces over the salmon.
34. 34. Fold up the side edges of the foil.
35. 35. Add a quarter of the vegetable broth to each packet.
36. 36. Seal the foil packets tightly.
37. 37. Preheat the oven to 200 degrees Celsius.
38. 38. Cook the packets in the oven.
39. 39. Use convection at 180 degrees Celsius or gas mark 3.
40. 40. Bake the packets for 12 to 15 minutes.
41. 41. Open the foil packets carefully.
42. 42. Serve the salmon.

Nutrition per serving

• kcal: 299
• Protein: 35 g · Fett/Fat: 16 g · Carbs: 2 g