Roasted Salmon with Scallops and Mustard Butter
Recipe provided by Clarissa Dickson Wright and Jennifer Paterson
- Difficulty: Easy
- Servings: 8 portions
- Total Time: 30 minutes
- Preparation: 10 minutes
- Cooking: 20 minutes
Nutritional Information Per Serving
Serving Size: 1 of 8 portions
Calories: 416
Total Fat: 33 g
Saturated Fat: 14 g
Carbohydrates: 3 g
Dietary Fiber: 1 g
Sugars: 0 g
Protein: 27 g
Cholesterol: 114 mg
Sodium: 460 mg
Ingredients
- 2 pounds salmon center cut, boned, or fillets
- 6 ounces butter
- 8 scallops, roe removed
- 3 heaping teaspoons wholegrain mustard
- 4 level teaspoons dried dill weed, or a mix of 2 teaspoons dried and 2 teaspoons fresh dill
- Salt and freshly ground black pepper
- 10 ounces fresh spinach or arugula (rocket)
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Instructions
- Preheat your oven to 450F.
- Position the salmon, skin side up, in a shallow oven-safe dish. Bake for 15 minutes.
- Meanwhile, gently melt the butter in a small saucepan. Take it off the heat, then stir in the mustard and dill. Season with salt and pepper to taste.
- Remove the salmon from the oven, arrange the scallops around it, and brush with the mustard butter mixture.
- Return to the oven for another 5 minutes. Slice the salmon into thick pieces and serve it over the spinach or arugula, drizzling with the remaining mustard butter sauce.
