Grilled Salmon with Roasted Parsnip and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it feels fancy but comes together in under an hour. Salmon is packed with omega 3 fatty acids that are wonderful for heart health, and I love how the rich fish pairs with the sweet earthiness of roasted parsnips. The herb butter melts right over everything warm from the grill, adding this amazing depth of flavor without any fuss. Best part? Most of these ingredients are probably already in your kitchen, and you'll have a restaurant quality meal on the table faster than you'd think. It's simple enough for a Tuesday night but impressive enough to serve guests.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- ¾ kgparsnips(peeled and cut into 3-inch batons)
- 4 tbspolive oil
- 4 tbspbutter(softened)
- 2 tbspfresh dill(finely chopped)
- 2 tbspfresh parsley(finely chopped)
- 1 tsplemon zest
- 2garlic cloves(minced)
- 1 tbspbalsamic vinegar
- 1 tspsea salt
- ½ tspblack pepper
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While heating, toss the parsnip batons with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper.
Tip: Soak parsnips in water for 10 minutes before grilling to prevent excessive charring on the outside.
- 2
Place parsnips directly on the grill grates and cook for 12-15 minutes, turning every 3-4 minutes, until golden brown and tender when pierced with a fork.
Tip: If parsnips seem to be cooking too quickly, move them to a cooler section of the grill.
- 3
While parsnips are grilling, prepare the herb butter by combining softened butter, minced garlic, dill, parsley, lemon zest, and remaining salt in a small bowl. Mix until well combined and set aside.
Tip: Make the herb butter ahead of time and refrigerate for up to 2 days for convenience.
- 4
Pat the salmon fillets dry with paper towels and brush both sides lightly with the remaining 2 tablespoons of olive oil. Season with the remaining salt and black pepper.
Tip: Patting salmon dry helps create a better crust and prevents sticking to the grill.
- 5
Place salmon fillets skin-side down on the grill and cook for 5-7 minutes without moving them. The skin should become crispy and the salmon will develop beautiful grill marks.
Tip: Don't flip too early—wait until the flesh appears opaque about halfway up the side of the fillet.
- 6
Carefully flip the salmon fillets and cook for another 3-4 minutes on the flesh side until the internal temperature reaches 145°F and the fish flakes easily with a fork.
Tip: Use a fish spatula for easier flipping and handling.
- 7
Transfer cooked salmon and parsnips to serving plates. Top each salmon fillet with a generous spoonful of herb butter, allowing it to melt over the warm fish.
Tip: The residual heat will melt the butter beautifully, creating a luxurious sauce.
- 8
Drizzle the roasted parsnips with balsamic vinegar and garnish the entire plate with fresh dill fronds. Serve immediately with lemon wedges on the side.
Tip: Fresh lemon juice brightens the dish just before eating for maximum flavor impact.
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