Blackened roasted salmon with brown butter and arugula

Melt unsalted butter in a small skillet over medium-low heat, slowly, until it turns a deep bronze colour and smells nutty.

Skim off the solids that float to the top.

Put two salmon filets on a small parchment-lined baking sheet with a tiny bit of olive oil underneath; smear a little brown butter, with the golden bits, on top.

Put a little butter on the baking sheet and set a cut lemon on it, cut side down. Season the salmon generously with blackened seasoning.

Roast in an oven preheated to 400 for 10 to 12 minutes; 10 minutes, maybe even nine, not 11, so it stays firm and flaky.

In a large bowl, combine baby arugula with torn dill and parsley, capers, a touch of olive oil, a pinch of salt and a squeeze of the roasted lemon.

Plate the greens, top with the salmon, more brown butter, lemon and dill.