Name: Weeknight Salmon
Cook time: 40 min
Yield: 4
Ingredients: 1 teaspoon freshly ground black pepper; 1 teaspoon paprika; 1 teaspoon onion powder; 1/2 teaspoon garlic salt; 1/2 teaspoon kosher salt; 4 skin-on salmon fillets, 1 1/2 inches thick (about 8 ounces each); 3 tablespoons olive oil; 2 lemons; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh parsley

Method

Preheat the oven to 425°F.
In a small bowl, mix together the pepper, paprika, onion powder, garlic salt, and kosher salt.
Cut two 1-inch-long, 1/4-inch-deep slits in the fleshy side of each salmon fillet for the butter and seasonings to seep in. Place the fillets on a sheet pan, skin side down. Drizzle the olive oil over the salmon. Sprinkle the spice mixture over the top. Cut a lemon in half and squeeze both halves over the entire sheet pan, capturing the seeds in your hand.
Bake until the salmon flakes with a fork, 10 to 12 minutes. Let rest 10 minutes before serving.
Cut the remaining lemon into 4 wedges. Sprinkle the salmon with the dill and parsley. Serve with the lemon wedges.
Store in an airtight container in the refrigerator for 1 to 3 days.

Ingredients

Method

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