Grilled Salmon with Roasted Parsnip and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.