So, for once last week, I decided to be a little healthy. And quick. This is one of the least labor-intensive dinners I make. Plus, it's healthy, delicious, and Dixon adores it. He will run up to the butcher counter in front of me and ask if they have any salmon.
Of course, he still calls it pink chicken occasionally, so I do get some weird looks.
(Why pink chicken? He went through that age where he didn't like trying new foods, and so we tried to make salmon more familiar by comparing it to something he liked - chicken. Of course, now we sound a little weird when he goes to restaurants and asks if they have pink chicken).
Place your salmon skin side down on a baking sheet (this beauty is called a Wonder Baker - it's aptly named. Another great mother-in-law present).
Sprinkle salt and pepper.
Slice a lemon and put the slices on it.
Press some fresh herbs into the salmon (you can also use dried). Here, I used fresh oregano because it was all I could find in the garden, other than rosemary, which I thought would overpower the fish.
My favorite: fresh dill. But that won't be green for another few weeks.
Next, pinch off some pieces of butter (or cut them up if you don't want to get your hands sticky). I just use 1 Tablespoon - it doesn't take a lot.
Bake at 325 for 15 minutes or so (cooking times will vary depending on the size and thickness of your fish) until the fish flakes with a fork.