Simple Lemon Roasted Salmon

My Salmon Steak took apx 40 min to cook, but it was worth letting it cook for the product. This photo shows I was getting hungry and tested the “flake factor” in not such. a pretty way…c’est la vie…There will be other opportunities for beautiful salmon photos!

In this recipe the salmon has top billing but the lemon is the character actor which makes the show worth watching. I cook salmon often as it has been frequently suggested to me it might help my health and some chronic pain stuff I deal with, but I cooked it before I got this advice when I could afford it because it is something my body craves. I am always reminded our bodies are mysterious machines which frequently tell us what we should be eating wordlessly, but emphatically. The headache and congestion I get when I eat a serving of sugar reminds me to tread carefully with my sugar intake because of my blood condition and the energy and fluidity in my joints I recognize when I am properly hydrated hits me over the head, telling me only dummies don’t drink. sufficient amount of water!

This recipe is easy, (even for those who don’t spend much time in the kitchen), but its genius is in its ability to produce flavorful salmon which seems like it must have taken considerable effort. It would be an impressive dinner party presentation because the lemons look so damn pretty and could be cooked with an entire salmon steak / whole fillet. Often I cook proportioned salmon pieces which I buy frozen, but I splurged on this piece of fish and it was worth the money. My piece of fish was a little over a lb, but it was from the mid section of the fillet, so it took more time to cook than outlined in the recipe. Often I bake salmon at 390 but reducing the temperature gave the lemon more moments to flavor the flesh in the heat of the oven.

Ingredients

lb (or so) salmon portion

medium lemon

salt and pepper (liberal quantities of both)

2 tbls of olive oil (or so)

Plan of Attack

Preheat your oven to 350

Rinse the rind of the lemon. Thinly slice the lemon (so you create circle shaped pieces) and toss them in a tbls of olive oil, ensuring they are evenly coated

Place the lemon slices on the bottom of medium glass baking dish. Rub the salmon with olive oil on both sides, season with salt and pepper and place the dish, on top of the lemons, skin side down. Place in the oven and cook until the salmon easily flakes with a fork.

Serving suggestion: Over raw Kale with cucumbers (or quick Asian pickles) and spiced Moroccan chickpeas (recipe in earlier post “Moroccan Glow Bowl* - Use the search box to find it)