1 wild salmon filet
1/2 lemon, juiced
Salt and freshly ground black pepper, to taste
1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper. Rub the paper generously with butter. Lay the filet in the center and poke a few holes in the fish.
3. Drizzle the lemon juice on the filet, sprinkle with salt and pepper and lay dill springs across the top. Fold the parchment into a little packet and place the whole pan in the oven and bake 15-20 minutes.