Roasted Salmon with Tomato Anchovy Butter

Elegant, impressive - and easy.


1 salmon fillet (about 1 1/2 pounds) - preferably wild caught Sockeye Salmon from the Pacific

Olive oil

1 - 2 tablespoons lemon juice

1 teaspoon EACH salt and pepper

2 tablespoons butter, softened

1 tablespoon tomato paste

1 tablespoons anchovy paste

Curly parsley for garnish


Preheat oven to 450 degrees F.  Lightly oil the bottom of a baking sheet with sides.  Coat both sides of the salmon and lay on baking sheet skin down.  Roast about 10 minutes.

Meanwhile, in a small bowl, blend butter, tomato paste and anchovy paste.  Remove salmon from oven and spread the butter mixture all over the top.  Switch oven to broil.

Broil salmon for 1 - 2 minutes, or until top is lightly browned.  Arrange salmon on a serving platter and garnish with parsley.  Serves 2 - 3.