4 salmon fillets (about 6 ounces each, skin-on if preferred)

2 tablespoons extra-virgin olive oil

2 lemons (1 sliced, 1 juiced)

2 cloves garlic, finely minced

1 teaspoon dried dill (or 1 tablespoon fresh dill)

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

Optional: Chopped parsley for garnish