Salmon with Herb Butter

4T buter, softened
finely grated rind of 1/2 small lemon
1T lemon juice
1T chopped fresh dill
4 salmon steaks
2 lemon slices, halved
4 fresh dill sprigs
salt and pepper, to taste

Place the butter, lemon rind, lemon juice, chopped dill and seasoning ina small bowl ad mix together with a fork until thoroughly blended.

Spoon the butter onto a piece of wax paper and roll up, smoothing with your hands into a sausage shape. Twist the ends tightly, enclose in plastic wrap and place in the freezer for 20 minutes until firm.

Meanwhile, preheat the oven to 375. Cut out four squares of foil big enough to enclose the salmond steaks and grease lightly. Place a salmon steak in the center of each square.

Remove the butter from the freezer and slice into eight rounds. Place two rounds on top of each salmon steak with a halved lemon slice in the center and a sprig of dill on top. Lift up the edges of the foil and crinkle them together until they are well sealed.

Lift the parcels onto a baking dish and bake for about 20 minutes. Remove from the oven and place the unopened parcels on warmed plates. Open the parcels and slide the contents onto the plates with the juice.