4 salmon fillets, about 6 oz. each
4 Tbsp. fresh lemon juice
Celtic Sea Salt® and ground pepper
½ cup Dijon mustard
1 tsp. extra-virgin olive oil
3 Tbs. chopped fresh dill
3 Tbs. chopped fresh basil
Heat broiler with rack 4 inches from the heat. Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin. In a medium bowl, stir together the mustard, remaining 2 Tbsp. lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.
