Ingredients:

  • 1.5 lbs center-cut salmon fillet, skin-on
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced into a paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh dill, roughly chopped
  • 1 tbsp fresh Italian parsley, minced
  • 1 tsp lemon zest (from 1 large organic lemon)
  • 0.5 lemon, sliced into thin rounds

Instructions:

  1. Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it inside while the oven preheats. Use a paper towel to pat the salmon bone-dry on both sides to ensure optimal texture.
  2. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, rosemary, dill, and parsley. Let the mixture sit for 5 minutes to allow the flavors to infuse into the oil.
  3. Generously season the salmon with kosher salt and black pepper.
  4. Spoon the herb emulsion over the top of the fillet, rubbing it into the sides. Arrange the lemon slices across the top.
  5. Carefully place the salmon skin side down into the hot skillet or onto the baking sheet.
  6. Bake for 10–12 minutes until the internal temperature reaches your desired doneness (125°F to 135°F depending on thickness).