Best 20 Garlic Lemon Butter Recipes

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In the culinary world, there exists a harmonious trinity of flavors that has tantalized taste buds for centuries: garlic, lemon, and butter. When these culinary musketeers join forces, they embark on a culinary adventure, transforming ordinary dishes into extraordinary experiences. Garlic, with its pungent and aromatic allure, awakens the senses, while lemon, with its vibrant acidity, cuts through richness, adding a refreshing brightness. And then there's butter, the epitome of creaminess, lending a velvety texture and umami depth that ties everything together.

This trifecta of flavors takes center stage in a collection of delectable recipes that showcase their versatility. From a classic Garlic Lemon Butter Sauce that elevates seafood, chicken, and vegetables to a tantalizing Garlic Lemon Butter Shrimp Scampi that bursts with briny sweetness, each dish pays homage to this dynamic trio.

For those seeking a quick and flavorful weeknight meal, the Garlic Lemon Butter Chicken Skillet is a one-pan wonder that delivers tender chicken enveloped in a luscious sauce. If seafood is your passion, the Garlic Lemon Butter Salmon will transport you to culinary bliss with its flaky fish bathed in a citrusy-herb butter.

Vegetarians and vegans can rejoice in the vibrant flavors of the Garlic Lemon Butter Roasted Vegetables, where crisp-tender veggies bask in a zesty marinade. And for a delightful twist on a classic, the Garlic Lemon Butter Pasta features al dente pasta tossed in a creamy, tangy sauce that's sure to become a family favorite.

No matter your culinary preferences, this curated collection of Garlic Lemon Butter recipes offers a delectable journey that highlights the harmony of these three culinary stars. Prepare to embark on a taste sensation that will leave your palate craving more.

Let's cook with our recipes!

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE



Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

4 large mouth bass fillets, skin removed
Salt
Pepper
1 cup flour
4 tablespoons unsalted butter
1 tablespoon garlic, sliced thin
1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano
2 tablespoons fresh lemon juice

Steps:

  • Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS



Sheet Pan Lemon Butter Garlic Shrimp with Asparagus image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.

Provided by Fioa

Categories     Seafood     Shellfish     Shrimp

Time 22m

Yield 4

Number Of Ingredients 10

cooking spray
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
4 cloves garlic, minced
salt, divided
1 pinch ground black pepper, divided
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 teaspoon paprika
3 tablespoons butter, cubed
3 tablespoons lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
  • Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
  • Bake in the preheated oven until slightly tender, about 6 minutes.
  • Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
  • Roast in the preheated oven until shrimp is opaque, about 6 minutes.
  • Remove pan from oven and drizzle with lemon juice.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g

GARLIC LEMON BUTTER SALMON



Garlic Lemon Butter Salmon image

A quick baked salmon dish.

Provided by Jim M

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 6

Number Of Ingredients 8

½ cup water
1 lemon, juiced
½ cup butter, cut into 16 pieces
2 cloves garlic, thinly sliced
2 (1 pound) salmon fillets
½ cup butter, cut into 8 pieces
1 clove garlic, minced
1 lemon, cut into 8 slices

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Combine water and lemon juice in a bowl.
  • Arrange the 16 smaller pieces of butter in 2 rows on a baking dish and top with garlic slices. Place salmon fillets over each row of butter and garlic.
  • Melt remaining sliced butter in a bowl with minced garlic, about 40 seconds. Spoon about half the melted butter-garlic mixture over salmon and top with lemon slices. Pour about half the lemon juice mixture into the baking dish.
  • Bake in the preheated oven for 10 minutes. Baste fillets with juices in the baking dish, then pour remaining butter and lemon juice over the fish. Continue baking until salmon is easily flaked with a fork, about 10 minutes more.

Nutrition Facts : Calories 492.8 calories, Carbohydrate 1.2 g, Cholesterol 148.7 mg, Fat 39.6 g, Fiber 0.1 g, Protein 32.8 g, SaturatedFat 21.3 g, Sodium 281.5 mg, Sugar 0.2 g

AIR FRYER LOBSTER TAILS WITH LEMON-GARLIC BUTTER



Air Fryer Lobster Tails with Lemon-Garlic Butter image

Don't wait for your next Maine vacation to indulge in lobster tails! You can enjoy meaty lobster tails at home--cooked in your air fryer--with a lemon-garlic butter sauce.

Provided by Allrecipes

Categories     Seafood     Shellfish     Lobster

Time 20m

Yield 2

Number Of Ingredients 7

2 (4 ounce) lobster tails
4 tablespoons butter
1 teaspoon lemon zest
1 clove garlic, grated
salt and ground black pepper to taste
1 teaspoon chopped fresh parsley
2 wedges lemon

Steps:

  • Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread the tail halves apart. Place tails in the air fryer basket with lobster meat facing up.
  • Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is tender, about 30 seconds. Transfer 2 tablespoons of butter mixture to a small bowl and brush onto lobster tails; discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper.
  • Cook in an air fryer at 380 degrees F (195 degrees C) until lobster meat is opaque, 5 to 7 minutes. Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 3.3 g, Cholesterol 128.7 mg, Fat 25.8 g, Fiber 0.8 g, Protein 18.1 g, SaturatedFat 16 g, Sodium 590.4 mg, Sugar 0.1 g

LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE



Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce image

I had a craving for fresh fish and dill, so I played around and came up with this. Its been rated one of my greatest hits! Great with rice or potatoes and steamed green beans.

Provided by Countess

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 45m

Yield 5

Number Of Ingredients 7

¼ cup butter, melted
¼ cup white wine
1 lemon, juiced
5 cloves garlic, chopped
1 bunch fresh dill, stems trimmed
1 (1 pound) salmon fillet
½ cup toasted almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
  • Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
  • Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 6.9 g, Cholesterol 64.8 mg, Fat 21.9 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 7.5 g, Sodium 108.5 mg, Sugar 0.8 g

ROASTED SALMON WITH LEMON-GARLIC HERB BUTTER



Roasted Salmon With Lemon-Garlic Herb Butter image

As I watched Food Network's Ina Garten make Salmon Nicoise, I was inspired to use the technique of smoothing a thick marinade over salmon filets before roasting. Her marinade is olive oil-based, whereas mine is butter-based and resembles herb butter. My husband was returning from a business trip, so I wanted to surprise him with an elegant dinner. I served this dish alongside lemon-roasted asparagus and roasted garlic smashed potatoes. Needless to say, he was very pleased. Hope you enjoy as well!

Provided by MarthaStewartWanabe

Categories     < 60 Mins

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter, softened to room temperature
1 tablespoon thyme, fresh, chopped
1 tablespoon rosemary, fresh, chopped
1 garlic clove, minced
1/4 teaspoon black pepper, freshly ground
1 tablespoon lemon zest
1 tablespoon lemon juice, fresh
4 lemon slices, halved (optional for garnish)
4 sprigs rosemary, fresh (optional for garnish)
4 salmon fillets

Steps:

  • Preheat oven to 375°F.
  • In a small mixing bowl, combine butter, thyme, rosemary, garlic, pepper, lemon zest and lemon juice.
  • Arrange salmon filets skin-side-down in a baking pan.
  • Gently spread butter mixture evenly over filets. If desired, garnish by arranging lemon slices (two per filet) atop filets and top each filet with sprig of rosemary. Marinate at room temperature for 15 minutes.
  • Roast for 12-15 minutes or until fish flakes easily when fork-tested.

SAUTEED SHRIMP WITH LEMON-GARLIC BUTTER



Sauteed Shrimp with Lemon-Garlic Butter image

The butter is also delicious over scallops. Serve the dish with steamed rice.

Categories     Garlic     Sauté     Low Carb     Lemon     Shrimp     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/2 cup dry white wine
2 tablespoons white wine vinegar
8 garlic cloves, minced
1/2 cup chilled butter, cut into 1/2-inch pieces
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 pounds uncooked large shrimp, peeled, deveined
2 tablespoons grated lemon peel
1 tablespoon chopped fresh chives

Steps:

  • Boil wine, vinegar and garlic in small saucepan until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Stir in lemon juice. Season with salt and pepper. Cover and keep warm.
  • Heat oil in large nonstick skillet over high heat. Sprinkle shrimp with salt and pepper. Add to skillet and sauté until shrimp are opaque in center, about 3 minutes. Transfer shrimp to plates. Drizzle lemon-garlic butter over. Sprinkle with lemon peel and chives and serve.

GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE



Grilled Zucchini with Garlic and Lemon Butter Baste image

Provided by Rick Browne

Categories     Garlic     Side     Vegetarian     Low Cal     Parmesan     Lemon     Curry     Zucchini     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

8 medium zucchini (about 2 1/2 pounds), trimmed, halved lengthwise
1/2 cup (1 stick) butter
1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon curry powder
1/4 cup grated Parmesan cheese (optional)

Steps:

  • Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.

BROILED GARLIC BUTTER SHRIMP WITH LEMON AIOLI



Broiled Garlic Butter Shrimp with Lemon Aioli image

This simple yet sophisticated shrimp appetizer has all the right stuff: quick and easy prep, beautiful presentation and killer flavor.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 8

Number Of Ingredients 11

1/2 cup mayonnaise
2 cloves garlic, finely chopped
1 tablespoon lemon juice
1 teaspoon grated lemon peel
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
16 slices (1/2 inch thick) baguette
1 lb uncooked deveined peeled extra-large shrimp (16 to 20 shrimp), with tails left on
1 tablespoon finely chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • In small bowl, beat Aioli ingredients; set aside.
  • Spray 18x13-inch rimmed baking pan with cooking spray. Position oven rack 4 inches from broiling element. Set oven control to broil.
  • In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce, pepper flakes and 3 cloves chopped garlic. Brush baguette slices on both sides with about 2 tablespoons of the butter mixture; place on baking pan. Broil 3 to 4 minutes, turning once, until toasted. Transfer to serving bowl or platter.
  • Add shrimp to same baking pan. Pour remaining butter mixture over shrimp; carefully toss to coat. Broil shrimp 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl. Sprinkle with parsley. Serve shrimp with bread and aioli.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE



Trout with garlic lemon butter herb sauce image

Categories     Fish

Number Of Ingredients 9

1.5 pounds trout or salmon, or arctic char - 2 large fish fillets with skin on the bottom
2 tablespoons olive oil more, if needed
1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together)
1/4 teaspoon salt to taste
4 cloves garlic cloves diced
3 tablespoons lemon juice freshly squeezed
2 tablespoons white wine
2 tablespoons butter softened
2 tablespoons parsley chopped

Steps:

  • Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
  • In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
  • Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
  • Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
  • After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
  • Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
  • Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

GARLIC-LEMON BUTTER FOR GRILLED SALMON



Garlic-Lemon Butter for Grilled Salmon image

This is a delicious basting spread for salmon! It's the only way I ever fix it anymore when we grill salmon outside. Any leftovers will keep refrigerated until the next time you fix salmon.

Provided by Susan Dillard

Categories     Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/2-1 cup butter
2 -3 cloves garlic
1 lemon, juice of
salt and pepper

Steps:

  • Soften one stick of butter and mix with garlic.
  • Either process in blender or food processor; or if doing by hand use garlic press and whisk really well with fork.
  • Gradually add as much lemon juice as butter will hold.
  • Quit adding when butter won't absorb any more.
  • Add salt and pepper to taste.
  • Slather this on grilled salmon during cooking and serve remainder at table.

GARLIC LEMON BUTTER



Garlic Lemon Butter image

This tangy flavored butter offers a nice change from plain butter and gives a refreshing new taste to an ear of corn. When I serve this on the side during fresh corn season, the same question always gets asked-"What's in the butter that makes it so delicious?" -Margie Wampler, Butler, Pennsylvania

Provided by Taste of Home

Time 10m

Yield 1/2 cup.

Number Of Ingredients 6

1/2 cup butter, softened
2 to 3 teaspoons grated lemon zest
1 garlic clove, minced
1 teaspoon minced fresh parsley
1/4 teaspoon salt, optional
Pepper to taste

Steps:

  • In a small bowl, beat all ingredients until blended. Refrigerate up to 1 week or freeze up to 3 months.

Nutrition Facts : Calories 101 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SKILLET SEARED SALMON WITH GARLIC LEMON BUTTER SAUCE RECIPE - (4.5/5)



Skillet Seared Salmon with Garlic Lemon Butter Sauce Recipe - (4.5/5) image

Provided by AzWench

Number Of Ingredients 10

4 (6 oz) salmon fillets (about 1-inch thick)
Salt and freshly ground black pepper
2 tsp olive oil
2 garlic cloves, minced
1/4 cup low-sodium chicken broth
2 Tbsp fresh lemon juice
3 Tbsp + 1 tsp unsalted butter, diced into 1 Tbsp pieces
1/2 tsp honey
2 Tbsp minced fresh parsley
Lemon slices for garnish (optional)

Steps:

  • Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 3 minutes per side, until golden brown and cooked through. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately. Recipe source: Cooking Classy

HAWAIIAN SHRIMP TRUCK SPECIAL (GARLIC LEMON BUTTER SHRIMP)



Hawaiian Shrimp Truck Special (Garlic Lemon Butter Shrimp) image

Caramelized garlic and lemon with a little spice make up this shrimp truck treat! Serve this with rice, lemon wedge, and a slice of pineapple for a pretty presentation! From The Half-Baked Harvest blog.

Provided by Chef PotPie

Categories     Lunch/Snacks

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb raw shrimp, tail on
1/4 cup olive oil
2 lemons, juice of, divided plus 1 teaspoon zest
5 -6 garlic cloves, minced
3 tablespoons fresh parsley, divided
1 tablespoon flour
1/2 teaspoon cayenne pepper (to taste)
1 teaspoon black pepper, divided
6 tablespoons salted butter

Steps:

  • Add the shrimp to a gallon size ziplock bag or medium size bowl with the olive oil, juice of 1 lemon, chopped garlic, 1 tablespoon fresh parsley, flour, cayenne pepper and pepper. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 2 hours or up 24 hours.
  • Heat a large skillet over medium heat. Once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper. Make sure to scoop up all the garlic as well. Saute the shrimp until pink, about 2-3 minutes per side. Remove the shrimp from the pan leaving the garlic in the skillet.
  • Add the salted butter and 1/2 teaspoon pepper (or more or less to your taste) to the skillet. Cook the garlic in the butter until it begins to caramelize and turn golden brown. Remove from the heat and stir in 1 tablespoon chopped parsley, the juice of 1/2 a lemon and zest if using. Drizzle with the warm garlic butter over the shrimp. Garnish with fresh chopped parsley.
  • Serve with steamed white rice, lemon wedge and a slice of pineapple, if desired.

BUTTER LETTUCE AND RADISH SALAD WITH LEMON-GARLIC VINAIGRETTE



Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette image

Provided by Suzanne Tracht

Categories     Salad     Cheese     Leafy Green     Herb     Vegetable     No-Cook     Vegetarian     Parmesan     Radish     Lettuce

Yield Makes 6 servings

Number Of Ingredients 12

2 tablespoons fresh lemon juice
1/2 teaspoon sherry vinegar
1/2 teaspoon sugar
1 clove garlic, smashed and peeled
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 cup canola oil
Table salt and freshly ground black pepper to taste
3 heads butter lettuce, outer leaves discarded, leaves torn
12 radishes, trimmed and thinly sliced
1/4 cup mixed fresh herbs, such as parsley, tarragon, chervil, basil, and chives, minced
1 (3-ounce) piece Parmesan cheese

Steps:

  • In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
  • In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

BROCCOLI WITH LEMON GARLIC ALMOND BUTTER



Broccoli With Lemon Garlic Almond Butter image

Make and share this Broccoli With Lemon Garlic Almond Butter recipe from Food.com.

Provided by Marie

Categories     Vegetable

Time 23m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 head fresh broccoli, cut into florets
1/4 cup melted butter
2 smashed garlic cloves
2 tablespoons fresh lemon juice
1 teaspoon lemon, zest of
1/4 cup sliced almonds

Steps:

  • Steam or boil broccoli until tender, about 8 minutes and drain.
  • In a small saucepan, melt butter over medium low heat and add garlic.
  • Remove from heat and let steep for about 5 minutes.
  • Remove garlic, if desired, then stir in almonds and place over low heat again.
  • Add lemon juice and zest and pour over hot broccoli.

Nutrition Facts : Calories 310.1, Fat 29.2, SaturatedFat 15.1, Cholesterol 61, Sodium 201.2, Carbohydrate 11.2, Fiber 4.5, Sugar 2.2, Protein 5.1

ROASTED CHICKEN WITH GARLIC, ROSEMARY AND LEMON BUTTER



ROASTED CHICKEN WITH GARLIC, ROSEMARY AND LEMON BUTTER image

Categories     Chicken

Yield 4 people

Number Of Ingredients 8

Kosher salt
2 cloves minced garlic
2 teaspoons minced fresh rosemary
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, at room temperature
2 whole bone-in, skin-on chicken breasts (about 1 1/2 pounds each), patted dry with paper towels and trimmed of excess fat
Ground black pepper
1 tablespoon vegetable oil

Steps:

  • 1. Adjust oven rack to middle position; heat oven to 450 degrees. Line bottom of broiler pan with foil, place broiler pan rack on top; set aside. In small bowl, mix 1/2 teaspoon salt with garlic, rosemary, lemon zest, and butter until combined. Sprinkle underside of chicken liberally with salt and pepper. Following illustrations 1 through 3 below, gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat. Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper. Set chicken on roasting rack and then on rimmed baking sheet. 2. Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 50 to 60 minutes. Transfer chicken to cutting board and let rest 5 minutes. To carve, follow illustrations 1 through 3 below. Serve immediately.

CHICKEN, POTATO, AND BUTTER LETTUCE WITH LEMON-GARLIC DRESSING



Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing image

Using part-skim ricotta cheese instead of sour cream or mayonnaise makes this dressing lower in fat and calories without sacrificing its texture or flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 12

5 cloves garlic
1 dried bay leaf
4 (about 1 3/4 pounds) boneless and skinless chicken breasts
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
1/2 teaspoon coarse salt
6 tablespoons part-skim ricotta cheese
2 tablespoons extra-virgin olive oil
1/2 cup loosely packed small dill sprigs, coarsely chopped
Freshly ground pepper
3/4 pound small boiling potatoes, such as golden creamers
1 head butter lettuce, leaves torn in half
1/2 pint cherry tomatoes, halved

Steps:

  • Fill a large saucepan with enough water to cover chicken. Add garlic and bay leaf; bring to a boil. Place chicken in pan, and gently simmer until cooked through, 15 to 20 minutes. Use a slotted spoon to transfer chicken and garlic to a plate; let cool. Reserve poaching liquid.
  • Make dressing: Pulse garlic in a food processor to form a coarse paste, 5 to 10 seconds. Add 2 tablespoons reserved poaching liquid and the lemon juice, salt, and ricotta; pulse to combine. With machine running, add oil in a slow, steady stream, mixing until emulsified. Stir in dill, and season with pepper. Set aside.
  • In a medium saucepan, cover potatoes with cold water. Bring to a boil; cook until easily pierced with a paring knife, about 20 minutes. Drain, and let cool. Peel if desired, and cut into quarters.
  • Slice each chicken breast crosswise into about six strips. Divide lettuce, potatoes, tomatoes, and chicken among serving plates. Drizzle with some of the dressing, and serve immediately with remaining dressing on the side.

LEMON GARLIC BUTTER



Lemon Garlic Butter image

Make and share this Lemon Garlic Butter recipe from Food.com.

Provided by Margie99

Categories     Very Low Carbs

Time 5m

Yield 32 serving(s)

Number Of Ingredients 4

1 tablespoon garlic powder
3 garlic cloves, minced
1 lemon, juiced
1 lb salted butter

Steps:

  • Put all ingredients into a food processor and process/blend until smooth, about 4 minutes. Will keep covered, in the fridge for at least a week.

BAKED BAGUETTE WITH LEMON-GARLIC BUTTER



Baked Baguette with Lemon-Garlic Butter image

Categories     Bread     Garlic     Side     Bake     Quick & Easy     Lemon     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 5

1/2 cup butter, room temperature
2 tablespoons chopped fresh parsley
3 garlic cloves, pressed
1 teaspoon grated lemon peel
1 French-bread baguette, cut crosswise into 1 inch-thick slices

Steps:

  • Mix butter, chopped parsley, garlic and grated lemon peel in small bowl to blend. Season lemon-garlic butter to taste with salt and pepper. Spread evenly over 1 side of each bread slice. Reassemble bread slices; wrap in foil. Place on baking sheet. (Can be made 8 hours ahead; chill.)
  • Preheat oven to 300°F. Bake bread until heated through, about 20 minutes; serve bread warm.

Tips:

  • For the best flavor, use fresh garlic and lemon juice. If you don't have fresh garlic on hand, you can use 1/4 teaspoon garlic powder.
  • If you like your butter with a little bit of a kick, add a pinch of cayenne pepper or red pepper flakes.
  • Use unsalted butter so you can control the amount of salt in the finished product. You can always add more salt to taste, but it's difficult to remove it if you add too much.
  • If you're using a compound butter for cooking, be sure to add it to the pan towards the end of cooking so that it doesn't burn.
  • Compound butter can be stored in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.

Conclusion:

Compound butter is a versatile ingredient that can be used in a variety of dishes. It can be used as a spread, a dip, or a cooking ingredient. It's also a great way to add flavor and richness to your favorite recipes. So next time you're looking for a way to elevate your cooking, try making some compound butter. You won't be disappointed!

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