This is a very healthy dish you can place in your weekday rotation. Full of lemon, garlic flavors
with a butter sauce that takes it to the next level. All done within 30 mins.

Ingredients for the salmon:

• 4 salmon fillets, about 5 to 6 oz. each.
• 2 tbs of olive oil
• 1 teasp salt, or to taste
• 1 teasp fresh ground pepper
• 3 teasp minced garlic
• 1/2 teasp each of thyme, oregano, basil, and dill. (fresh if possible, dry is fine).
• 1 small lemon

Ingredients for wine butter sauce:

• 2 tbl of olive oil
• 1 small shallot
• 3 teasp minced garlic
• 1/2 C wine (Chardonnay)
• 1/2 C heavy cream
• 2 tbl of cold butter
• 1/2 lemon juice
• 1 teasp dill
• Salt & pepper to taste.

Instructions:

• Preheat oven to 400 degrees (F).
• Stir together olive oil, garlic, herbs, and lemon juice. Set aside.
• Grease large skillet with butter/olive oil. Heat over middle high heat.
• Sprinkle salmon on both sides w/salt and pepper
• Once pan is hot place the salmon face side down on the skillet, cook for 2 mins. This will
  give you a perfect, slightly brown surface. After 2 mins flip the salmon over.
• Once fillet is flipped, spoon the garlic/herb mixture over the fillets being sure to rub the
  tops and the sides of the salmon.
• Place the skillet into the oven. Cook the salmon for 12 mins. Remove from the oven,
  squeeze lemon juice over the top of the salmon, cover with foil and rest for 10 mins.

Wine Butter instructions:

• Place a small saucepan over medium high heat.
• Put olive oil in the pan, once warmed add the shallot. Cook shallot until slightly soft,
  add the garlic. Stir mixture until you small the wonderful aroma. (about 2-3 mins).
• Add wine and reduce by 1/4.
• Add 2 tbl cold butter, mix until smooth.
• Add 1/2 C heavy cream, reduce until it starts to thicken (appox 3 mins).
• Once sauce thickens add juice of lemon, stir approx. 2 mins.
• Add dill.
• Salt/pepper to taste.

Once salmon has cooled, pour the butter mixture over each salmon fillet, and eat warm.
Best paired with: Unoaked Chardonnay, or Sauvignon Blanc.