Wild-Caught Salmon w/ Lemon Butter (serves 4)
1 stick organic butter
2 cloves organic garlic, minced
2 organic lemons
1 small bunch organic parsley, rinsed, dried and minced
2 tablespoons extra-virgin olive oil
2 wild-caught salmon fillets
Preheat oven to 425. In a small bowl, combine butter and garlic together with fork, mixing well.You can also substitute olive oil (which i recommend) for the butter, you will probably only need 1/4 c at the most. Wash lemons and cut one int0 quarters for garnish. Grate zest of other lemon and squeeze juice; add both zest and juice to butter mixture (or olive oil) and mix well. Stir in 3/4 of minced parsley.(Skip this next step if using olive oil). On a small piece of parchment paper, form butter mixture into a small log; wrap tightly in the parchment paper and chill in freezer. Lightly brush baking dish with olive oil, place salmon filllets (skin side down) in dish and brush with the remaining olive oil. Sprinkle with salt and bake for 8 munutes, or until flesh easily flakes. Remove herbed butter from freezer and cut into 4 1/2" thick rounds. (Save remaining herbed butter for other uses, such as topping veggies.) Place one round on each serving of fish, tent with foil and set aside for 3 to 5 minutes, allowing butter to melt. Transfer fish to plates and garnish with lemon wedges and remaining parsley before serving.
To make this a complete meal, you may want to serrve with sauteed lemon-garlic spinach (use remaining lemon, garlic, olive oil mixture) and wild rice. Enjoy!