My aunt always brings this bright and flaky seafood dish to our spring gatherings. With just 4 ingredients it is completely foolproof and melts in your mouth.

Every spring, my sister’s old farmhouse fills up with family, muddy boots by the back door and folding chairs squeezed around the dining room table. My aunt has never once arrived empty-handed, and this bright, flaky lemon dill salmon is her calling card. It’s the kind of dish that looks like you fussed all afternoon, but it’s really just four simple ingredients and a hot oven. The salmon comes out tender enough to flake with a spoon, bathed in melted butter, with sunny lemon slices and fresh dill that make the whole platter feel like the first warm day after a long Midwestern winter. If you’re watching your carbs or just want something light but comforting, this is about as foolproof as it gets.

I like to set this salmon right in its foil-lined tray in the middle of the table and let folks help themselves. It’s lovely with simple sides that soak up the buttery juices, like roasted asparagus, steamed green beans, or a crisp green salad with cucumbers and radishes. If you’re keeping things low carb, serve it alongside cauliflower mash or sautéed zucchini. For a bigger gathering, you can add a platter of sliced tomatoes and a bowl of dill pickles, and maybe some lemon wedges on the side for those who like an extra squeeze of brightness.

Servings: 4

1 1/2 to 2 pounds salmon fillet, skin-on if possible

Preheat your oven to 375°F (190°C). Line a baking sheet or shallow serving tray with aluminum foil, leaving enough overhang on the sides to loosely fold up around the fish.

Lay the salmon fillet in the center of the foil, skin side down if it has skin. Pat the top dry with a paper towel so the butter and seasonings will cling nicely.

Season the salmon evenly with the kosher salt and black pepper. Drizzle the melted butter over the top, letting it pool slightly around the edges so it will baste the fish as it bakes.

Squeeze the juice from half of the lemon over the salmon, catching any seeds. Scatter the chopped fresh dill over the top, then arrange the lemon wheels in a single layer down the length of the fillet.

Fold the foil edges up slightly around the salmon to keep the buttery juices close, but leave the top mostly open so the fish can roast and the lemons can lightly caramelize.

Bake in the preheated oven for 14–18 minutes, depending on thickness, until the salmon is just opaque in the center and flakes easily with a fork. The butter should be melted into small golden pools around the fish.

Remove the tray from the oven and let the salmon rest for 3–5 minutes. Garnish with a few extra sprigs of fresh dill if you like. Serve the salmon right from the foil-lined tray, spooning the buttery lemon-dill juices over each portion.

If fresh dill is hard to find, you can use 1 to 1 1/2 tablespoons of dried dill instead, sprinkling it lightly over the top before baking. For a touch more richness, dot the salmon with a few extra small pieces of cold butter before it goes into the oven. If you prefer a little color on top, switch the oven to broil for the last 1–2 minutes, watching closely so the lemons don’t burn. This recipe also works well with individual salmon portions; just reduce the baking time by a few minutes and start checking at 10–12 minutes. For a stronger lemon flavor, add extra lemon wheels around the sides of the fillet in the foil so their juices mingle with the butter. Leftovers are wonderful flaked over a green salad the next day, with any remaining buttery juices used as a warm dressing.