Dill-Butter Salmon with Green Bean-Cucumber Salad

I am so excited to share this recipe with you.

I love salmon that has a that acidity but creaminess as well.

I found this combo to be the best yet!

As far as the salad, remember the food network "50 Picnic Salads" I found the other day? Yup! here is number 2 of my 31 I chose to make:) I really hope you enjoy both of these.

With this dinner I will be using 4 items from both of my Talley Farms boxes! Finally making my way through these boxes. I might have to skip out on next weeks, due to my fridge being completely overstocked with veggies and fruit. BOO! Because this coming weeks box sounds delicious. Curious to see what's in it? Check out their website linked above.

For this coming week I am hoping to crank out a few more of my FOOD NETWORK SALAD finds and 2 amazing tarts that will blow your mind, so stay tuned!

Let's get started shall we?

You Will Need:

-Dill-Butter Salmon-

Salmon Filet (6-9oz.)

Olive Oil

Salt

1 Lemon, Thinly Sliced (Talley Farms)

1 TB Butter

1 1/2 Teaspoons Dill

-Green Bean-Cucumber Salad-

(From June 2014 Food Network Magazine)

1 1/2 lbs Green Beans (Talley Farms)

1 Pint Grape Tomatoes, Halved

(I used an Heirloom Tomato that was added as an extra in my Talley Farms box and was about 1 lb. But you can really use any tomatoes you have on hand.)

1 Sliced Small English Cucumuber

(I used one of my Lemon Cucumbers from last weeks Talley Farms Box)

1 Shallot, Thinly Sliced

1/3 cup Olive Oil

1/4 cup Red Wine Vinegar

Salt

Pepper

Preheat oven to 425 degrees.

Start by sprinkling a little salt on your Salmon Filet and set aside for a few minutes. You can Make your dill butter in the mean time. Take your butter, at room temperature and mix together with the dill. Transfer this mixture to a pice of wax paper, parchment paper or plastic wrap and form into a log and freeze.

Drizzle salmon with a little olive oil and line a line sheet with foil. After slicing your lemon place them on the baking sheet and top with your salmon. Skin side up. Yes thats right we are baking our salmon upside down on top of lemons! It's about to get a little crazy! I do this because I like to get that skin super crispy. If you don't care for crispy skin or skin at all you can bake the salmon skin side down and place the lemons on top.

Bake 15-20 mins depending on the thickness of your salmon.

Now while that cooking let start on our salad.

Bring a pot of water to a boil and boil your trimmed green beans for about 7 mins over medium-high heat, until tender. Drain and rinse when done.

These are my lemon cucumbers, aren't they stunning? They are in person!

Toss together the rest of the ingredients. Add green beans and serve!

Once Salmon is done, pull out that dill butter and place it right on top of your salmon and watch it melt away.

Before and after the melting of this deliciousness.

Bon Appetit!

I would love to see pictures of your creations and comments as well! Always looking for different ways to switch up simple dishes!

xoxo

Megan-Noelle

Dill Butter Salmon:

Salmon Filet (6-9oz.)

Olive Oil

Salt

1 Lemon, Thinly Sliced 

1 TB Butter

1 1/2 Teaspoons Dill

-Preheat oven to 425 degrees.

-Sprinkle salt over Salmon Filet and set aside for a few minutes.  Make your dill butter in the mean time. Take your butter, at room temperature and mix together with the dill. Transfer this mixture to a pice of wax paper, parchment paper or plastic wrap and form into a log and freeze.

-Drizzle salmon with a little olive oil and line a line sheet with foil. Place sliced lemon on a baking sheet and top with your salmon. Skin side up. (Yes upside down). If you don't care for crispy skin or skin at all you can bake the salmon skin side down and place the lemons on top.

-Bake 15-20 mins depending on the thickness of your salmon. Top with dill butter.

Green Bean-Cucumber Salad:

(From June 2014 Food Network Magazine)

1 1/2 lbs Green Beans 

1 Pint Grape Tomatoes, Halved

1 Sliced Small English Cucumuber

1 Shallot, Thinly Sliced

1/3 cup Olive Oil

1/4 cup Red Wine Vinegar

Salt

Pepper

-Bring a pot of water to a boil and boil your trimmed green beans for about 7 mins over medium-high heat, until tender. 

-Drain and rinse when done.

-Toss together the rest of the ingredients. Add green beans and serve!