·    Two fresh 6 oz. Salmon filets, cut from the center of the fish, without skin.

·    Rub with olive oil, sprinkle with sea salt and fresh ground black pepper.

·    Place flat side down on your preparation surface.

·    Cover the top with chopped fresh dill, and pat it down so it stays put.

·    Sprinkle the top with a small amount, less than ¼ Tsp each, of Herbs du Provence  (or you may substitute using Lavender buds). Pat this in as well.


·    Preheat your oven to 350 degrees (if desired).

·    Heat a small amount of olive oil, enough to coat the bottom of your non-reactive, non-stick sauté pan.

·    Sauté herb side down over medium heat for 2-3 minutes.

·    Say hi to your spouse (instantly attracted by the aroma!)

·    Turn the fish over one time only. Continue to sauté 2 minutes.

·    Remove the pan to the oven where it will finish for 4 additional minutes. (Or you may finish it on the stove top if preferred – just be careful to not allow it to get too dry. Caution: A second turning will almost certainly break the filet, if not on the turn then on the plating.)


Plate the fish herb side up, taking care to keep the filet whole.

Suggested side dishes:  Jasmine rice with lemon pepper, and steamed Sugar Snap peas (tips and strings removed) served with butter.

Suggested wine:  A medium to full bodied Pinot Noir.

Sautéed Salmon