Recipe Instructions:
Ingredients
3-4 salmon filets
2 Tablespoons butter melted
2 medium lemons
1/4 cup fresh herbs coarsely chopped (thyme, oregano, rosemary, parsley, or basil all work well)
3 cloves garlic minced
kosher salt and black pepper
Instructions
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and place salmon on top, skin-side down, if your filets have skin.
Brush the melted butter evenly on top of the filets.
Juice one lemon, then stir the chopped herbs and minced garlic into the juice. Add a generous pinch each of salt and pepper. Spoon this mixture evenly over the salmon filets. Thinly slice the other lemon, and place slices on top of each filet.
Place salmon in the oven and roast for 10-14 minutes. The cooking time will vary depending on how thick your salmon is. For tender yet safely-cooked salmon, check with an instant read thermometer and remove it when the thickest part of the filets reaches an internal temperature of 145 degrees F. You can also tell it is done when the salmon is opaque and flakes easily when pressed with a fork.
Garnish with extra sprigs of fresh herbs and lemon wedges, as desired. Serve and enjoy!
