Lemon Butter Salmon

• 4 salmon fillets (about 180g each), skin-on
• Salt and black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• Juice of 1 lemon
• 2 tbsp capers
• Fresh dill and parsley
• Lemon slices to serve

Instructions

1. 1

   Pat salmon dry with paper towels. Season generously with salt and pepper.

2. 2

   Heat olive oil in a skillet over medium-high heat until shimmering.

3. 3

   Place salmon skin-side up. Cook 4 minutes without moving until golden crust forms.

4. 4

   Flip and cook 3-4 more minutes until just cooked through (internal temp 52°C/125°F for medium).

5. 5

   Remove salmon. In the same pan, add butter and garlic. Cook 1 minute until fragrant.

6. 6

   Add lemon juice and capers. Swirl to combine.

7. 7

   Pour sauce over salmon. Garnish with fresh herbs and lemon slices.

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