2 tablespoons’ butter
3/4 pound salmon fillets
2 tablespoons lemon juice
2 tablespoons dry white wine, optional or
2 tablespoons water, instead of wine
salt and pepper, to taste parsley and dill/eaves
Heat butter in a skillet and add salmon fillet/s.
Cook a few minutes, each side and add thyme leaves, lemon juice and wine or water. Season with salt and pepper, to taste.
Cover and cook few minutes more until fish flakes easily with a fork. Top with parsley and dill leaves, and serve.
Note: Garnish with stems of any herbs not used.