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Baked Salmon

Ingredients

  • 2 lemons
  • 8 to 10 sprigs fresh parsley, plus 1 tablespoon chopped
  • Extra virgin olive oil
  • 1 (2-pound) whole skin-on side of wild salmon, such as sockeye or coho
  • 1/2 teaspoon Kosher salt
  • Fresh black pepper, to taste
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped

Cooking Instructions

Step 1: Preheat oven to 450 degrees F.

Step 2: Slice 1 of the lemons into thin wheels, the second into wedges.

Step 3: Place the lemon slices on a large sheet pan lined with parchment paper arranged in the center just under the fish.

Step 4: Top with parsley sprigs and drizzle with 1 teaspoon olive oil.

Step 5: Drizzle and evenly coat 1 teaspoon of olive oil over the flesh side of the fish, then season with salt and pepper.

Step 6: Transfer fish to the pan over the lemon slices, skin side down.

Step 7: Roast 15 to 20 minutes, depending on the thickness of the fish, until the thickest part of the fish is cooked through in the center.

Step 8: Top with fresh herbs and serve with lemon wedges.

Enjoy this Whole30-friendly recipe from SkinnyTaste!