Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon/15ml olive oil
  • ½ teaspoon/3g salt
  • ¼ teaspoon/1g black pepper
  • 1 lemon, cut into wedges
  • 2 tablespoons/30g unsalted butter
  • 2 cloves garlic, minced
  • ¼ cup/60ml dry white wine (optional, chicken broth works too!)
  • 2 tablespoons/30ml lemon juice
  • 2 tablespoons/6g fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat salmon fillets dry with paper towels. Place on a baking sheet lined with parchment paper (optional). Drizzle with olive oil, and season with salt and pepper.
  3. Bake salmon for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Fish should flake easily with a fork.
  4. While salmon bakes, melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant (about 30 seconds).
  5. Pour in white wine (or chicken broth) and simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Stir in lemon juice and dill. Season with salt and pepper to taste.
  7. Drizzle lemon-dill sauce over baked salmon. Serve with lemon wedges.