Lemon Dill Salmon with Peas

What you need

• 4 (6-ounce) salmon fillets, skin-on or skinless
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup fresh or frozen peas
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tablespoons fresh dill, chopped
• Salt and black pepper to taste

The easy way

1. Pat salmon fillets dry and season generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat; place salmon skin-side down (if applicable) and cook for 4 minutes without moving it.
3. Flip salmon, add butter, garlic, and peas to the pan, then cover with a lid for 3-4 minutes until salmon reaches an internal temperature of 145°F and flakes easily.
4. Remove from heat, drizzle with lemon juice and sprinkle with lemon zest and fresh dill before serving immediately.
5. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet or microwave.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.