My aunt always brings this bright and flaky seafood dish to our spring gatherings. With just 4 ingredients it is completely foolproof and melts in your mouth.

Squeeze the juice from half of the lemon over the salmon, catching any seeds. Scatter the chopped fresh dill over the top, then arrange the lemon wheels in a single layer down the length of the fillet.
Fold the foil edges up slightly around the salmon to keep the buttery juices close, but leave the top mostly open so the fish can roast and the lemons can lightly caramelize.
Bake in the preheated oven for 14–18 minutes, depending on thickness, until the salmon is just opaque in the center and flakes easily with a fork. The butter should be melted into small golden pools around the fish.
Remove the tray from the oven and let the salmon rest for 3–5 minutes. Garnish with a few extra sprigs of fresh dill if you like. Serve the salmon right from the foil-lined tray, spooning the buttery lemon-dill juices over each portion.
Variations & Tips
If fresh dill is hard to find, you can use 1 to 1 1/2 tablespoons of dried dill instead, sprinkling it lightly over the top before baking. For a touch more richness, dot the salmon with a few extra small pieces of cold butter before it goes into the oven. If you prefer a little color on top, switch the oven to broil for the last 1–2 minutes, watching closely so the lemons don’t burn. This recipe also works well with individual salmon portions; just reduce the baking time by a few minutes and start checking at 10–12 minutes. For a stronger lemon flavor, add extra lemon wheels around the sides of the fillet in the foil so their juices mingle with the butter. Leftovers are wonderful flaked over a green salad the next day, with any remaining buttery juices used as a warm dressing.