A quick and easy preparation that is both eye and palate pleasing!
4 five-ounce center-cut skinless salmon fillets
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4–5 dill fronds per fillet
1 lemon cut into 8 thin slices
Preheat the oven to 425 degrees F.
Lay the fillets on a lined baking tray, brush with oil and season each with 1/8 teaspoon salt and pepper.
Top with dill fronds and 2 lemon slices each.
Bake in preheated oven 15 minutes for medium-rare or 20 minutes for medium-well.
Squeeze the lemons over the fish.
Be sure to get center-cut fillets, these are the thickest. Tuck the skinny end under (after seasoning) for even cooking.