The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
A stunning seafood spread for the upcoming holiday season, Heinen’s premium honey oak roasted salmon makes an incredible centerpiece on a seasonal appetizer board!

Let’s face it, we could all use a little help during this busy time of year, and the best thing about this pre-cooked salmon is that Heinen’s does all of the work for you. There’s no need to marinate, season or even reheat the fillets. Simply add it to a platter and surround it with my easy toasted bread points, dill herb spread and small bites of your choice.
All there’s left to do is dig in and indulge!

- Cook time:
- 15min
- Prep time:
- 10min
- Total time:
- 25min
- Servings:
- 8-10
Ingredients
For the Toasted Bread Points
- 1 loaf white bread
- 3/4 stick butter, melted
- 3 Tbsp. fresh dill weed, minced
- 3 Tbsp. parsley, minced
For the Dill Spread
- 8 oz. cream cheese
- 3/4 cup sour cream
- 1/4 cup fresh dill weed, minced
- 1/4 cup Italian parsley, minced
- 1 garlic clove, grated
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Flavorful Additions
- Radish
- Cucumber
- Lemon
- Red Onion
Instructions
For the Toasted Bread Points
- Preheat the oven to 350˚F.
- Cut off the side crust on each piece of toast, leaving top and bottom. Cut each slice of bread in half long ways.
- Place bread slices onto a baking sheet.
- Brush each slice with butter and sprinkle with chopped dill and parsley.
- Bake at 350˚F for 13-16 minutes, or until bread is toasted and golden.
For the Dill Spread
- Add all of the ingredients to a medium-size bowl.
- Use a handheld mixer to blend everything together until light and fluffy, about 2-3 minutes.
To Assemble
- Lay the precooked salmon in the center of a serving platter.
- Add the dill spread to a small bowl and place it next to the salmon.
- Arrange the toasted bread points and flavorful additions around the salmon and dill spread in individual sections.
- Serve and enjoy!