Put a skillet on at medium high and swirl in barely enough olive oil to coat the bottom and add the butter. Pat dry the salmon filet and season the non skin side - or if your filets have been skinned treat the flat side that has a gray stripe on it as the skin side. First squeeze some lemon juice on the non-skin side then season with salt, pepper and dried dill weed.

Put them in the skillet skin side up and cook until you see some white juices showing up. Turn them over and squeeze some more lemon juice on and spread the chopped mint leaves on top. Depending on how well done that you want them and the thickness of the filets just cook them about 2-3 minutes a side. If you poke them with a fork and they want to flake they are done.

Enjoy your healthy, quick and easy Lemon Mint Salmon.