I can’t believe August is just around the corner! July is flying by and we are savoring every minute of the hot and humid Chicago summer, which is already short to begin with. With not much of an appetite in this heat, or the time to cook, the last few weeks we have been living mostly on green smoothies, fruit, lots of fresh salads and simply prepared proteins. My family loves this minimal-ingredient and maximum-taste salmon dish! I’m especially a fan of the minimal prep, cook and clean up time. I paired the salmon with some sautéed kale from our garden patch, but honestly, there is nothing this salmon would not go well with.
I prefer to start with a room temperate fillet, so take the salmon out of the refrigerator about 1 hour prior to cooking. Cooking time will vary depending on the thickness of the fillet. The goal is for the salmon to cook through, yet still remain moist.
1 fillet of salmon (wild caught, sockeye preferred)
½ cup butter
6 Tbsp. fresh lemon juice
Sea salt and pepper, to taste
Preheat oven to 400 F.
Melt butter over medium heat; whisk in the lemon juice, sea salt and pepper.
Pour or brush butter mixture over salmon fillet; arrange lemon slices on top.
Bake for 12 – 15 minutes, until just opaque in center.
Remove from oven and let rest for 5 minutes before serving.