Cut the salmon fillet into squares that are 1 inch x 1 inch and then add the squares to a large bowl

Add 1 tbsp of extra virgin olive oil, ½ tsp dried dill, about 2 tsp of fresh lemon juice, a pinch of sea salt and some ground pepper to the bowl and mix everything together until all the salmon squares are well coated

Grab 1 clove of garlic and roast it on your burner (or oven) until it´s roasted, then peel and clean any burnt parts

Using a cylinder, add 2 tbsp of extra virgin olive oil, the roasted garlic, 1 raw garlic, 2 tsp fresh lemon juice, a pinch of sea salt and a generous pinch of freshly chopped parsley

Using a hand-held mixer, mix everything in the cylinder until it becomes a smooth puree

Grab a non-stick frying pan and heat it with a medium heat

Once the pan gets hot add the salmon squares, turning about every minute until fully done (4 to 5 minutes)

Transfer the cooked salmon squares to a bowl and remove the skin (skip this step if you are using a skinless fillet)

Decorate the salmon squares on a plate, place a bowl in the middle of the plate and fill with the lemon-olive oil sauce

Pierce each square of salmon with a tootpick and garnish the dish with some fresh parsley