Lemon-Drenched Delight: Effortless Tangy Salmon with a Zingy Citrus Twist
Servings 2
Ingredients
- 1 pound salmon fillet, skin removed
- ½ cup freshly squeezed lemon juice
- 1 tablespoon olive oil
- to taste kosher salt
- to taste ground pepper
- 1 large lemon, thinly sliced and seeds discarded
Instructions
- Preheat oven to 350℉ (175℃).
- Rinse salmon fillet and pat it dry with paper towels.
- Place the dry salmon in a baking pan measuring approximately 9"x7" and 2 to 2½ inches deep.
- Pour the lemon juice over the top of the salmon.
- Drizzle the olive oil over the salmon and into the lemon juice in the pan.
- Season the salmon with kosher salt and ground pepper to your desired taste.
- Arrange the lemon slices over the salmon.
- Place the baking pan, uncovered, in the preheated oven.
- Check the internal temperature of the salmon after 15 minutes using a food thermometer inserted into the thickest part of the salmon. The FDA recommends an internal temperature of 145℉ (63℃) up to 165℉ (74℃) for well-done.
- When done, remove salmon from oven and transfer it to serving dish/es.
- Pour the lemon sauce from the pan over the salmon.
Notes
This easy lemon salmon is great hot or cold, according to your preference. It pairs well with rice. Some people like to eat this salmon with a spoon, in order to scoop up the liquid lemon sauce together with each savory bite!
Enjoy this delicious and versatile dish!