Saffron, Dill & Maple Salmon

Serves 4-6

1 ½ lbs. skin-on Wild Atlantic Salmon
2 tbsp. extra virgin olive oil
1 ¼ tsp. kosher salt
1/4 c. fresh lime juice
2 tbsp. soy sauce
2 tbsp. Vermont maple syrup
1 tbsp. dried dill or 3 tbsp. chopped fresh dill
1 garlic clove, crushed
1/8 tsp. ground Lemonfair Saffron
¼ tsp. ground turmeric

Pre-heat your oven to 425 degrees. The baking sheet you use should closely fit the salmon to avoid burning the juices. Line sheet with parchment paper and place the salmon on the sheet skin down. Season with salt and pepper.
Combine all other ingredients in a small bowl, pour slowly over salmon.
(Optional): Flip salmon over, let marinate 15 minutes.
Bake salmon skin side down, 9-12 minutes. Drizzle pan juices over salmon.