Lemon-Dill Salmon

Ingredients
2 8-ounce salmon filets
1 lemon
4 tablespoons roughly chopped dill
4 tablespoons roughly chopped parsley
4 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400º F.

Place salmon filets on rimmed baking sheet lined with aluminum foil (for easier cleanup). Top salmon with lemon slices and sprinkle with dill and parsley. Drizzle with olive oil and sprinkle on salt and pepper.

Place in oven and bake until internal temperature reaches 130º F, about 15 minutes. Remove from oven and cover with aluminum foil. Serve when internal temperature reaches 140º F.

Serves 4

MY NOTES:  I think the amounts listed here are excessive.  Here's how I do it:  Spray a foil-lined baking sheet with olive oil (I use my Misto).  Lay the filets on the baking sheet.  For 1 pound of salmon I use a generous sprinkling of sea salt and freshly ground black pepper.  I thinly slice a small lemon and place 2 slices on each filet.  Then I top each filet with about 1 tbsp of parsley and dill.  (That's 1 tablespoon total; not 1 tablespoon of each.)  I usually use sockeye salmon so drizzling it with olive oil doesn't feel necessary, but for a less flavorful variety of salmon I would use the Misto to spray a light coating of oil.  10 minutes at 400 F should do the trick.  If the fish flakes easily you should be good to go.

Source:  Add A Pinch