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Whenever wild caught salmon is available for $10/pound or less, I make this.  It’s so easy, quick and everyone loves it.   I  try to stay away from farmed raised salmon and you can check out reasons why here.

Even though wild caught salmon may seem expensive, there is hardly any waste with fish.  On a per serving basis it really is more economical than you might think.  And at my house, even the skin gets eaten — by my dog Elroy!  He loves it and always gets a little crazy when he smells salmon because he knows what he gets after we are done eating.

I just looked up the recommended serving size for salmon and it is about 3 oz per person.  It turns out that is exactly what I was making!  I usually make twice the amount we will eat for dinner, because I like to have leftover cold salmon on my salad the next day.  So for two people I buy 3/4 of a pound.  And with this I’m getting two meals.  So here is how to prepare the perfect lemon pepper baked salmon!

You might want to serve this with asparagus and a white bean mango salad. It makes for a delicious, healthy and colorful plate.

Directions

1. Preheat oven to 400 degrees.
2. Rinse salmon fillet under cold water and pat dry.
3. Line the baking sheet with foil or parchment and place the salmon in the center, skin side down.
4. Drizzle oil on top and spread with fingers over the top of the salmon.
5. Sprinkle a good amount of lemon pepper over the salmon.  (I prefer Lawry’s Lemon Pepper)
6. Bake for 15 minutes or until it flakes easily with a fork.
7. Let sit for 5 minutes.
8. Salmon should still be moist but easily break apart with a fork.
9. Garnish with parsley and lemon to serve.