Salmon Roasted in Butter

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

1. Preheat the oven to 475F.
2. Put the butter and half the herb in a roasting pan just large enough to hold the salmon (you may have to cut the fillet in half) and put it in the oven.
3. Cook for 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 for 4 minutes.
6. Remove from the oven, then remove the skin from the salmon (it should peel right off; if it does not, cook for another 2 minutes).
7. Sprinkle with salt and pepper and turn the fillet.
8. Sprinkle with salt and pepper again.
9. Roast for another 3 to 5 minutes, depending on the thickness of the fillet.
10. Spoon a little of the butter over each serving, garnish with the remaining herb, and serve with lemon wedges.
11. Salmon Roasted in Olive Oil: Substitute extra virgin olive oil for the butter and fresh basil, thyme leaves (2 teaspoons total), or marjoram (2 tablespoons total) for the herb.
12. Substitute peanut oil for the butter (adding a teaspoon of sesame oil for extra flavor if you like) and fresh cilantro or mint for the herb.
13. Use lime instead of lemon.

butter, fresh chervil, salmon fillet, salt, lemon wedges

Taken from www.epicurious.com/recipes/food/views/salmon-roasted-in-butter-386639 (may not work)