- 1/4 cup Wild Dill Fern Extra Virgin Olive Oil
- 1 1/4 pounds Salmon Fillet
- Himalayan sea salt
- 1 shallots (large, roughly chopped, about 1/4 cup)
- 1 tablespoon capers
- 1/4 cup Italian parsley leaves
- 1 lemon (zested)
- Heat the oven to 250 degrees. Pour 1/4 cup olive oil into a parchment pouch just large enough to hold the salmon in one piece. Lay the salmon, skin side down, in the olive oil. Sprinkle generously with sea salt and pepper.
- In a food chopper or food processor, blend the shallot, capers, dill, parsley and lemon zest. Blend in the remaining 2 tbsp. olive oil. Pat herb paste on the salmon. Bake for 22 to 28 minutes, depending on the thickness of the fillet. To check for if your fish is done, insert the tines of a fork into the thickest part of the fillet and gently pull apart. If the fish flakes easily, then it is done.
- To serve the salmon, gently slide a spatula under the fish and transfer to a cutting board. Use a sharp knife to cut the fillet into four equal pieces. If desired, lift the fish away from the skin to serve