It’s fun preparing for the holidays but admittedly it can be quite exhausting with all the preparations lined up. This recipe is a surefire way you can have a dressed up holiday dinner with a fantastic centerpiece (but the effort put in will just be our own little secret.) It’s astonishingly easy!

INGREDIENTS
900 grams to 1.1 kg Salmon Whole Fillet Skin On 
3 tbsp mixed aromatic herbs for fish (or alternatively minced dill or parsley)
4 tbsp (½ stick) butter
Salt and freshly ground pepper
Lemon Slices

DIRECTIONS

Choose an oven-safe skillet that will perfectly fit your salmon. A skillet is or a well seasoned cast iron pan are good choices as it will give a nice texture to the roasted fish. Alternatively, you can use a regular baking sheet lined with aluminum foil. Place butter and half of the herbs in 475°F preheated oven, until butter begins to sizzle.

Season salmon with salt and pepper. Add the salmon to the pan, with skin on the top. Roast for 4 minutes. Take out of the oven and peel the skin away. The skin should peel right off. If not, try to cook it a couple of minutes longer. You can choose to leave the skin on, if you prefer.

Roast for another 3 to 5 minutes. The timing will depend on how well done you would like your salmon to be. For every half-inch of salmon, roast 4 to 6 minutes. At 4 minutes, salmon will still be a touch rare, 6 minutes will thoroughly cook it. You know that it is done when it flakes easily. With a tiny portion of the fish along the thickest part, try to pry it gently with a fork. When it flakes easily, it’s ready.

Transfer to a nice serving dish with some more herbs and round slices of lemon. Serve.