This Roasted Salmon with Corn and Salt for Life Herbed butter is so good it’s ridiculous!
I made the tastiest herbed butter with Salt for Life’s Sea Salt and Potassium Salt Blend and I was so impressed with its ability to enhance flavors in cooking. You have to pick some of this stuff up and try out this recipe. Your health will thank you!
Salt for life is a unique salt alternative because it’s actually made of salt. It just has 75% less sodium vs. regular salt and replaces the sodium with potassium, which can reduce your risk for heart disease! This makes it taste and look just like regular salt, but it’s a whole lot healthier for you.
If you think you don’t need less salt in your diet, think again! 90% of Americans consume more salt than recommended, which increases your risk for cardiovascular disease. That’s why I have a solution for you - Nutek’s Practice Safe Salt campaign!
Check out their interactive website, Practice Safe Salt, which offers fun quizzes and videos aiming to increase your knowledge about the health effects of sodium and how to eat less of it in your diet! Then make this recipe and get ready to be wowed!
Roasted Salmon with Corn and Salt for Life Herbed Butter
Time: 45 Minutes
6 tbsp unsalted butter
1 tbsp ground cumin
3/4 tsp ground red pepper
1 clove garlic, roughly chopped
1/4 cup fresh herbs, chopped, such as chives, thyme, sage, rosemary, and fresh fennel pollen
2.5 tsp Salt for Life
4 ears medium ears corn, husked
1 medium zucchini, sliced
1 meyer lemon, sliced
2 large spring onions, quartered
4 (8 oz) salmon fillets
Freshly ground black pepper
Preheat oven to 450F.
In a food processor, add butter, cumin, ground red pepper, garlic, herbs, and Salt for Life. Pulse until blended.
Lay out corn, zucchini, lemon slices, and spring onions on a foil-lined baking sheet in a single layer. Brush vegetables lightly with compound butter.
Add salmon fillets to a separate foil-lined baking sheet and brush with compound butter to lightly coat. Season salmon and vegetables to taste with freshly ground black pepper.
Transfer vegetables to the oven and roast for 20 minutes. Add salmon to the oven and roast until the internal temperature reaches 145F, about 12-15 minutes. Remove salmon from heat and keep warm.
Broil the vegetables for the last 5-10 minutes of cooking, until browned and lightly crisp around the edges.
Serve salmon on plates topped with a dollop of compound butter. Garnish with roasted vegetables. Enjoy!
If you loved this recipe, you will love my recipes for Oven-Baked Barbecue Salmon with Mashed Cauliflower, Pan-Fried Salmon over Broccolini and Farro, and Steelhead Trout with Fiddleheads and Ramps