Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a baking tray with baking parchment. This makes clean-up so much easier!

Prepare the Salmon: Pat the salmon fillets dry with a paper towel. This helps the skin get crispier and allows the sauce to adhere better. Place the fillets on the prepared baking tray, leaving a little space between each one.

Make the Sauce: In a small bowl, whisk together the melted butter, honey, Dijon mustard, minced garlic, and the juice from half of the lemon. Stir until everything is well combined.

Season the Fish: Drizzle the salmon fillets with olive oil and season generously with sea salt and black pepper on all sides.

Glaze the Salmon: Pour the honey-mustard sauce evenly over the top of each salmon fillet. I use the back of a spoon to make sure it's fully coated.

Add Aromatics: Arrange the thin lemon slices on and around the salmon fillets. Sprinkle the chopped fresh dill over the top. What works best for me is creating a little 'boat' with the parchment paper around the salmon, which helps trap steam and keep the fish extra moist.

Bake to Perfection: Place the baking tray in the preheated oven and bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. The salmon is cooked when it's opaque and flakes easily with a fork.

Rest and Serve: Carefully remove the tray from the oven. Let the salmon rest on the tray for a couple of minutes before serving. This allows the juices to redistribute, resulting in a more tender fillet.