This is an easy, flavorful compound butter that works beautifully with any fresh fish.  If you can not get Lemon Thyme, regular Thyme is lovely too.  Here we used a fresh Sockeye Salmon Filet.

Finely chop:  Lemon Thyme, Parsley, Chives to equal 2 Tablespoons

2 Tblsp. fresh chopped herbs: lemon thyme, chives, parsley

Add the zest of 1/2 a fresh lemon

3 Tblsp. butter - room temperature

salt and fresh cracked pepper

fresh squeezed lemon juice

salmon filet - ours was a fresh sockeye about 3/4 lb.

Mix all the herbs, butter, lemon zest together with a fork, then place a piece of aluminum foil onto the baking tray.  Rinse the salmon filet in cold water and pat dry with a paper towel, laying on the aluminum foil lined baking tray.  Evenly spread the compound butter on the salmon, then add a squeeze of fresh lemon juice from a lemon wedge quarter, season the salmon with salt and pepper.

Here we used the Ninja Foodie XL Pro Air Oven which is an Air Fryer, Roaster, Toaster, Reheat and Dehydrator Oven.

We set the temperature to 400 degrees on Air roast - if using your oven set the temperature to the same temperature to preheat.  With the Ninja this size of salmon took 13 minutes to cook on a baking tray set in the 2nd level - middle of the oven.

Depending on the size of your salmon, double check and use a thermometer to reach 140 degrees internal cook time.  Let rest 5 minutes once removed from the oven.

Serve along any side dish and enjoy.