Salmon with Lemon-Herb Butter
Grilled Mushrooms and Broccolini
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ¼ cup butter, softened
- 1 clove garlic, finely minced
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- ½ tsp dried thyme
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 6 (6-oz) salmon fillets
- 2 Tbsp olive oil
Instructions
- Preheat grill or grill pan to medium-high heat. Combine butter, garlic, lemon zest, lemon juice, thyme, and ¼ tsp each salt and pepper. Chill until ready to serve.
- Rub fish with oil, and sprinkle with ½ tsp each salt and pepper. Grill, covered, 6 minutes per side or until fish flakes with a fork. Serve with butter mixture.
Side Dish Ingredients
- 2 portobello mushroom caps
- 1 lb bunch Broccolini
- 2 red bell peppers, halved
- ¼ cup olive oil
- 2 Tbsp red wine vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Toss together mushrooms, Broccolini, bell peppers, oil, and vinegar.
- Grill vegetables, covered, 7 to 8 minutes or until tender and charred, turning occasionally with tongs.
- Slice mushrooms and bell pepper. Combine vegetables in a bowl; sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
331
|
131
|
462
|
| Fat (g) | 20 | 9 | 29 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 38 | 4 | 42 |
| Carb (g) | 1 | 9 | 10 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 431 | 221 | 652 |
| T. Sugs (g) | 0 | 4 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
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