Lemon Pepper Salmon
A simple yet elegant dish that combines the rich flavors of salmon with fresh lemon and herbs, perfect for a quick weeknight dinner.
Equipment
- Oven
- Baking Sheet
- Aluminum Foil
- Spatula
- Cooking spray
Ingredients
- 2 pounds Boneless Salmon (skin on or off)
- 10 sprigs Fresh Thyme (optional)
- 2 medium Lemons
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
- to taste Finely Chopped Fresh Herbs (parsley or basil)
Instructions
- Remove the salmon from the refrigerator and let it stand at room temperature for about 10 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil, lightly spraying it with cooking spray.
- Arrange fresh thyme and thin lemon slices on the foil. Place the salmon on top, drizzle with olive oil, and zest one lemon over it.
- Sprinkle the salmon with kosher salt and freshly ground black pepper, then top with remaining thyme and lemon slices. Squeeze the zested lemon juice over the salmon.
- Fold the foil into a sealed packet and place it in the oven. Bake for 18-21 minutes until the salmon is cooked through and tender.
- For a golden crust, turn on the broiler for about 3 minutes.
- Let the salmon rest for a moment before serving. Garnish with additional chopped herbs or a fresh squeeze of lemon.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.