Ingredients:

  • 2 (6 oz) salmon fillets (about 170 g each)
  • 1 tablespoon olive oil (15 mL)
  • Salt and pepper, to taste
  • 2 lemon slices
  • 4 tablespoons unsalted butter (56 g), softened
  • 1 tablespoon fresh parsley, chopped (15 g)
  • 1 tablespoon fresh dill, chopped (15 g)
  • Juice of ½ lemon (about 15 mL)
  • Zest of 1 lemon

Instructions:

  1. Preheat water in a large pot to about 160°F (71°C).
  2. In a bowl, combine softened butter, parsley, dill, lemon juice, and zest. Mix until well-blended.
  3. Season salmon fillets with salt, pepper, and drizzle with olive oil.
  4. Place each salmon fillet in a heatproof bag, adding lemon slices and a spoonful of herb butter on top.
  5. Seal bags tightly, removing as much air as possible.
  6. Carefully submerge the bags into the preheated water; cook for 20 minutes.
  7. After cooking, remove the bags and carefully open them. Serve salmon with remaining herb butter spooned over the top.