Ingredients

Steps

• Place the butter and roughly chopped herbs into a food processor.
• Process the mixture until herbs are finely chopped and combined with the butter.
• Shape the butter into a cylinder using foil and chill in the fridge.
• Wipe a oiled non-stick pan and heat until hot.
• Cook the salmon skin-side down for 2 to 3 minutes without moving.
• Slice the chilled herb butter into eight discs using a hot knife.
• Season the fish, flip it, and cook for 1 to 2 minutes until slightly translucent in the center.
• Serve the salmon topped with butter slices, lemon wedges, and fresh herbs.