Salt and pepper
Preheat the oven to 425* and line a baking sheet with foil. Add the salmon skin side down and drizzle with olive oil, salt and pepper.
Next, make your cream sauce. This sauce recipe is for 2-4 fillets, but feel free to double it like I normally do so we have some extra for dipping veggies and potatoes! Here is the basic recipe.
1 stick butter
2 tbs lemon juice
2 cloves garlic or 1 tsp chopped garlic
salt and pepper to taste
chopped parsley, optional
1/8-1/4 cup grated parm cheese
Mix all together in a small pot and warm.
Add a splash of heavy cream once it is warm and stir together good.
Turn it off and let it sit.
Cook for salmon for 10-12 minutes depending on how thick the fillet is. Make sure the fish is flaky and cook thru! While it is cooking, chop up the fresh parsley and add some olive oil to it and the dry dill. Make a paste with it and set aside.
During the last 5 minutes of cook time, pull the salmon out and spread the parsley paste on top. Continue cooking until done.
Plate the salmon and top with the sauce or serve the sauce on the side.
Serve with whatever veggies you want! As seen in my picture, I served with fresh green beans and a warm dijon potato salad, recipe here —>Dijon Potato Salad