Grilled salmon with lemon-herb butter

Ingredients

• 125 g of soft butter
• 1 lemon
• 2 tbs Euroma kruidenboterkruiden
• 1 ts (sea) salt
• 300 g beetroots
• 300 g parsnip
• 1 carrot
• 1 onion
• 3 tbs olive oil
• 300 g spelt
• coriander leaves
• parsley
• mint
• 600 g salmon fillet (in one piece)

Perparation

1. Preheat the oven (200 ° C). Put the butter in a bowl and add the the grated lemon peel, salt and 1 tbs of the 'kruidenboterkruiden' and mix together. Put the butter on a double layer of frothing foil. Roll the foil around the butter and twist the ends of the foil in the opposite direction to create a roll. Put in the fridge for later use.
2. Peel the beets and cut into pieces. Peel the parsnip and carrot and cut into slanting slices of about 1 cm thick. Roughly chop the onion. Divide the vegetables over a papercoated baking tray. Sprinkle with pepper and salt and 1 tbs of olive oil. Squeeze the lemon and sprinkle the vegetables with 1 tbs of the lemon juice. Roast the vegetables for 20 minutes in the middle of the oven. Turn halfway around.
3. Bring the spelt with 1 liter water to the boil and add salt as desired. Boil on low heat for 10 minutes. Drain and put in a bowl. Blend the rest of the oil, 'kruidenboterkruiden' and lemon juice through it. Chop the coriander, parsley and mint and blend ¾ of this spice mixture through the spelt. Remove the vegetables from the oven and mix through the spelt.
4. Season the salmon with pepper and salt and lay down with the skinside down in a frying pan. 
5. Heat a frying pan. Sprinkle the salmon fillet with salt and pepper. Place skin-side down into the pan. Grill the salmon for about 8 minutes. Turn around after 6 min. Take the salmon from the pan and put on the lukewarm spelt with vegetables.
6. Remove the foil from the butter roll, cut into slices and put on the salmon. Sprinkle with the rest of the herbs.