Salmon with Dill Butter Sauce and English Peas

Ingredients
English peas (10 oz.) boiled for 90 seconds and then placed in cold water bath
1 tbsp + 7 tbsp unsalted butter
5 large cloves of garlic, finely minced
½ cup thinly sliced shallots
½ lemon, juice
4 sprigs of dill fronds
2 tbsp capers with juice
salt
1 ¼ lb sockeye salmon fillet

Instructions

Preheat the oven to 425 degrees.

To make the butter sauce, melt a tablespoon of butter in a small saucepan and add the garlic followed by shallots and sauté until softened and very lightly golden.

Place in the remaining 7 tbsps of butter. Once melted, pour in the fresh lemon juice and add the dill fronds, capers, and salt. Adjust seasoning to taste.

Place the salmon on a parchment-lined baking sheet. Cover with the butter sauce. Bake for approximately 20 minutes or until the fish flakes easily. Right before serving, place the peas on top of and around the fish.