Lemon Salmon

I love fish. You know why? Not because of the taste, that’s for sure. I mean, it’s okay and all, but it’s definitely my least favorite meat. No, the important thing about fish is that it cooks so quickly. You can just throw some in the oven and it’s practically done before you can finish getting the plates and forks out. That’s my kind of cooking.

 

For this salmon we will, not surprisingly, be using a lemon. No fancy prep here, just cut it into several slices.

 

Then do the same with half of an onion, long thin slices.

 

Toss your salmon filet onto a large piece of greased foil, laid over a baking sheet for sturdiness. I used Spectrum coconut oil cooking spray if you’re curious, but oil is oil, it all prevents sticking. Then haphazardly arrange the lemon and onion slices all over.

 

Sprinkle 2 teaspoons of dill and 1/2 teaspoon of pepper over the top, then fold up the sides of  the foil like you’re making a little boat.

 

If your foil piece is big enough, you might be able to wrap the whole thing up in one package. If not, just get a second piece of foil and cover the top, making sure to pinch tightly around the edges so it isn’t leaking steam. Place the pan in a 350 degree oven for 15-20 minutes, depending on the thickness of your fish filet.

 

You have probably heard before that fish is done cooking when it flakes easily with a fork. The problem is, this also means it completely falls apart when you carve off servings to put on plates, and I didn’t think to take a picture of it until after I’d done that. So this salmon is sort of raggedy looking. But don’t let that fool you, it tastes fantastic. I mean, as fantastic as fish can taste in my book, anyway — but I find that the easier things are to cook, the better they taste to me, so by that measure it is truly fantastic after all!

 

Happy Eating!

 

Lemon Salmon

2 lb salmon filet
1 lemon
1/2 onion
2 tsp dill
1/2 tsp pepper