Ingredients:

  • 1.5 lbs center-cut salmon fillet
  • 1 large organic lemon
  • 3 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh flat-leaf parsley, minced
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 375°F (190°C) with the rack in the center position.
  2. Slice the organic lemon into 1/4 inch rounds and lay them in a single layer on a parchment-lined baking sheet.
  3. Pat the 1.5 lbs salmon fillet completely dry with paper towels. Wait until the skin feels tacky.
  4. In a small bowl, mash together the 3 tbsp softened butter, minced garlic, 2 tbsp dill, and 1 tbsp parsley.
  5. Sprinkle the 1 tsp sea salt and 1/2 tsp black pepper evenly over the flesh side of the salmon.
  6. Spread the herb butter mixture over the top of the fish in a thick, even layer.
  7. Place the fillet directly on top of the lemon slices, ensuring good contact.
  8. Bake the fish for 12-15 minutes until the butter is bubbling and the center is opaque.
  9. Insert a fork into the thickest part; it should shatter into clean flakes with a slight shimmer in the center. For best results, pull the salmon from the oven when the internal temperature reaches 135°F.
  10. Let the salmon sit on the counter for 3-5 minutes before serving to allow juices to redistribute.