Salmon Roasted in Butter

• 4 tablespoons (1/2 stick) butter
• 4 tablespoons minced chervil, parsley or dill
• 1 salmon fillet, 1 1/2 to 2 pounds
• Salt and freshly ground black pepper to taste
• Lemon wedges

1. Preheat the oven to 475 degrees.
2. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven.
3. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
4. Add the salmon to the pan, skin side up.
5. Roast 4 minutes.
6. Remove from the oven, then peel the skin off.
7. (If the skin does not lift right off, cook 2 minutes longer.)
8. Sprinkle with salt and pepper and turn the fillet over.
9. Sprinkle with salt and pepper again.
10. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer.
11. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb.
12. Serve with lemon wedges.

butter, chervil, salmon fillet, salt, lemon wedges

Taken from cooking.nytimes.com/recipes/5703 (may not work)