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Roasted Salmon with Capers and Lemon Dill Sauce

September 5, 2013
Roasted Salmon with Capers and Lemon Dill Sauce



2 1/2 pound side of fresh Norwegian salmon, skin and bones removed
4 tablespoons of olive oil
2 to 3 tablespoons of Fiesty Fish Rub
1 cup of Heinen’s Lemon Dill Sauce
3 very thinly slices of shaved cucumber
3 thinly sliced radishes
1 radish crown
1 lemon cup
6 lemon twists
3 sprigs of fresh dill
1 tablespoon of capers
1/4 cup of micro greens



Rub the salmon down with olive oil and season with fish rub. Place on a sheet pan lined with parchment paper and roast in the oven on 400°F for 25-30 minutes. Once cooked, slice very thing on a bias and fan on a large platter.

To Plate:

Put as much lemon dill sauce into the lemon cup as possible and spread the garnishes all over the plate.


Download Recipe PDF  |  Recipe created by Chef Billy Parisi

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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