Prep Time: 10 minutes

Bake Time: 25 minutes

Serves: 4

¼ cup plus 2 tbsps. Lemon Olive Oil
1 ¼ lb. skin on salmon filet
salt & pepper
1 large shallot
¼ cup loosely packed dill fronds
1 lemon, for zest
1/3 cup dried cranberries

Preheat the oven to 375 degrees.

Pour ¼ cup of the Lemon Olive Oil into a baking dish just large enough to hold the salmon. Lay the salmon in the dish, skin side down.  Season with salt & pepper.

Coarsely chop the shallot and dill and put in food processor. Add in dried cranberries, dill and zest from one lemon. Pulse until all ingredients are finely chopped. Add in 2 tbsps. of Lemon Olive Oil and pulse again, creating a thick paste.

Spread the paste evenly over the salmon and bake for 20-25 minutes. Test flakiness by inserting a fork into thickest part. If fish doesn’t flake, bake for a further 3 minutes.

Transfer salmon to a cutting board and cut crosswise to create 4 equal portions. Serve warm.