Ingredients
¼cupunsalted butter
3tbspfresh dillminced
4salmon fillets(6 oz) skin-on , ((I recommend using thicker fillets))
salt
black pepperfreshly ground
1tspgarlicminced
1tbspparsleyfresh minced
lemon wedgesor lemon zest, (for serving)
Preparation
Preheat oven to 475 degrees F.
Place butter in a small roasting dish, sprinkle dill evenly across. Place the pan in the oven and heat until the butter has melted and the dill is sizzling (about 4 to 5 minutes.)
Remove pan from the oven and place the fillets skin-side up. Return to the oven and roast for 4 minutes.
Remove from the oven and pull the skin from the salmon (if the skin doesn’t pull away roast another 1 to 2 minutes).
Season the now skinless side with salt and pepper then carefully flip fillets and season opposite side with salt and pepper. Sprinkle garlic into the melted butter around the salmon.
Return to the oven and cook to desired doneness, about 3 to 4 minutes longer.
Plate salmon and spoon butter in the pan over the salmon. Sprinkle with parsley and serve warm with lemon zest or lemon wedges for spritzing.
