Baked Salmon with Herb Butter

Otherwise known as "Salmon for people who say they don't like Salmon." I was one of them, until I tried this dish about a year ago (courtesy of my mother) and totally changed my mind. This salmon is first seared in a pan, then finished in the oven - my favorite technique for fish. This gives it a nice crispy coating on the outside, while keeping the fish moist and delicious on the inside. The flavors are simple, as are ingredients (we are talking butter and herbs, people) and the combination is perfection. Plus, you can pat yourself on the back for getting in your superfood of the day (well done you)



Serve with sides of your choice - I chose (and highly recommend) steamed brown rice and roasted veggies (olive oil, salt and pepper - 400 degrees for 25 minutes)

Serves 2
Ingredients:
2 6-8oz Salmon fillet(s)
2 TBSP (or 1/4 stick) of unsalted butter, softened
1 lemon
3 TBSP fresh chopped herbs
* I use 1 TBSP each of Italian parsley, dill, and thyme
1 tsp garlic salt
Extra Virgin Olive Oil
Salt + Pepper to taste


Directions:
1) Pre-heat oven to 400 degrees
2) In a small bowl, combine softened butter with chopped herbs and garlic salt.
3) Stir to combine and then divide the mixture in half. Roll each half between your hands to form a ball. Put aside.
4) Pat salmon fillets with paper towel (dry flesh will get a better sear) and season with salt and pepper (both sides)
5) Pre-heat a skillet over high heat for 2-3 minutes, then drizzle in olive oil to coat the bottom of the pan
** This is a great restaurant secret: heating the dry pan first prevents the oil from burning. Plus, a warmer pan requires less oil
6) Allow a few seconds for the oil to heat, then add the salmon fillets skin side down and sear for two minutes. Flip and sear two minutes on the other side.
7) Remove from heat and place fillets in an oven-proof dish. If you're skillet is already oven proof, you can skip this step.
8) Top fillets with one slice of lemon and the ball of herb butter, and place in the oven for 8- 10 minutes. When done, the fish should be opaque and easily flaked with a fork.
Enjoy!