Ingredients:

  • 1.75 lb salmon fillets
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme leaves

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the salmon fillets completely dry with paper towels and season both sides with kosher salt and cracked black pepper.
  3. In a small mixing bowl, whisk together the melted butter and extra virgin olive oil.
  4. Stir in the minced garlic, lemon juice, lemon zest, chopped parsley, and thyme leaves until the herbs are evenly suspended.
  5. Place the salmon on the prepared baking sheet, skin-side down.
  6. Spoon the lemon herb butter mixture generously over each fillet, ensuring the edges are well-coated.
  7. Roast for 12–15 minutes until the internal temperature reaches 135°F (57°C) and the flesh flakes easily with a fork.
  8. Remove from the oven and let the fish rest for 5 minutes before serving.