1
Pat salmon fillets dry and season generously with salt and pepper.
2
Brush with olive oil and grill skin-side down for 6–7 minutes.
3
Flip and cook for another 3–4 minutes until just opaque.
4
Meanwhile, melt butter with lemon zest, dill, and parsley.
5
Plate the salmon and spoon herb butter over the top.
6
Serve with roasted asparagus or a green salad.