Salmon fillet with lemon butter and capers

Ingredients for 1 servings:

• 300 g salmon fillet(s)
• 2 tbsp butter
• 2 tbsp capers
• 1 lemon(s)
• salt and pepper
• olive oil
• Basil leaves for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Simple and irresistible

For this recipe, I use fresh salmon fillet, but you can also use frozen salmon fillets. Preheat the oven to 160°C (top/bottom heat). Do not use fan-assisted oven, as this could dry out the fish. Place the washed salmon in a fairly large casserole dish, skin-side down. I deliberately choose a small dish so that the butter doesn’t get lost in the dish and the fish cooks nicely in the fat. On a small plate, mash the butter with lemon juice, salt, pepper, and the capers. The capers shouldn’t be mashed into a mush, but that’s a matter of taste. Then spread the butter evenly over the salmon and garnish with lemon slices. Don’t slice the slices too thinly, or they’ll burn quickly. Drizzle with a generous splash of olive oil. Roast in the oven for about 20-25 minutes. Now simply garnish the salmon with basil, drizzle with the butter mixture, and enjoy hot. Ciabatta or rice goes well with it.