by: Kate McMillan
Cook Time
15 minutes
Prep Time
10 minutes
Yield
4–6 servings
Total Time
15 minutes
Prep Time
10 minutes
Yield
4–6 servings
summary
We’ve created the ultimate in easy and healthy cooking with this Sunday night citrus salmon recipe. It is small on effort but big on taste. You can play around with the ingredients by using different fresh and dried herbs as well as other citrus fruits such as blood oranges and grapefruit.
ingredients
- 2 lemons
- 2-pound salmon filet, skin and pin bones removed
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, finely minced
- 1 heaping teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh parsley, roughly chopped
directions
- Preheat the oven to 400°F.
- Slice 1½ of the lemons and lay the slices down in a large 15”x9” Craft Baker to create a bed for the salmon. Place the salmon, flesh side up, on top of the lemon slices.
- In a small bowl, stir together the olive oil, garlic, smoked paprika, salt and pepper, then brush this all over the salmon. Bake until the fish is opaque throughout but still moist, about 15 minutes.
- Remove from the oven and squeeze the remaining ½ lemon over the top of the fish. Garnish with the parsley and serve at once.
notes
While salmon skin is delicious, you will not get a crispy skin cooking it in this manner so it’s best to just remove it prior to cooking.
To see if there are any pin bones in your salmon, run your fingers lengthwise, against the grain. If you feel bones, use needle-nose pliers to remove, pulling with the grain so you don’t cut the flesh of the fish.
It’s really easy to overcook salmon—just use a fork to check the thickest part of the filet. It should easily flake if the fish is cooked. If not, you will see raw salmon.
This is fantastic hot out of the oven. It is also delicious cold the next day on a salad.
If you don’t want that smoky taste, sweet paprika is also fantastic in this citrus salmon recipe.
