Ingredients:

  • 4 (6-oz) center-cut salmon fillets
  • 1 large organic lemon, zested and sliced into rounds
  • 1 tbsp Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 0.5 tsp Fleur de Sel
  • 0.25 tsp freshly cracked black pepper
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp Dijon mustard

Instructions:

  1. Tempering. Remove the 4 salmon fillets from the fridge 15 minutes before cooking. Note: This prevents the exterior from overcooking while the middle stays cold.
  2. Preheat. Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. Wait until the oven is fully at temp.
  3. Drying. Pat each fillet completely dry with a paper towel. Note: Excess moisture causes steaming rather than roasting.
  4. Mixing. Whisk 1 tbsp olive oil, 1 tsp Dijon, minced garlic, lemon zest, and half the dill in a small bowl until thick and creamy.
  5. Coating. Place salmon on the tray and brush the mixture generously over the tops and sides of each piece.
  6. Seasoning. Sprinkle the 0.5 tsp Fleur de Sel and 0.25 tsp black pepper evenly over the coated fillets.
  7. Layering. Top each fillet with 2-3 slices of lemon. until the fish is almost covered.
  8. Roasting. Bake for 12 minutes. until the thickest part feels firm to a light touch.
  9. Resting. Move the tray to a cooling rack and let it sit for 3 minutes. Note: Carryover heat finishes the cooking process gently.
  10. Finishing. Garnish with the remaining fresh dill and a final squeeze of warm lemon juice from the tray.