Lemon Pepper Salmon
Skip the premade lemon pepper seasoning and use fresh lemon and cracked pepper for extra brightness and flavor.
Nutrition Information
- Calories: 172 kcal
- Carbohydrates: 50g
- Protein: 15g
- Potassium: 209mg
- Fiber: 7g
- Sugar: 1g
Ingredients:
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1 large lemon
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4 (6- to 7-ounce) skin-on, center-cut salmon fillets
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1 1/4 teaspoons kosher salt, divided
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3/4 teaspoon medium-grind black pepper
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3 tablespoons extra-virgin olive oil
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1 small shallot, thinly sliced crosswise into rings (about 1/4 cup)
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3 tablespoons seasoned rice vinegar
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1/3 cup chopped mixed tender fresh herbs (such as flat-leaf parsley, dill, or basil)
Instructions:
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Preheat oven to 400°F. Grate lemon to yield 1 teaspoon zest. Cut off ends of lemon, and discard; slice lemon into 1/4-inch-thick rounds. Arrange lemon slices in an even layer in bottom of a 13- x 9-inch baking dish; top with salmon fillets. Rub lemon zest with 1/4 teaspoon of the salt in a small bowl until fragrant; sprinkle lemon-salt mixture and pepper over salmon. Let stand at room temperature while oven preheats.
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Sprinkle salmon evenly with 3/4 teaspoon salt; drizzle evenly with oil. Bake in preheated oven until thickest part of salmon flakes easily using a fork, 16 to 18 minutes.
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While salmon bakes, place shallot rings in a small fine mesh strainer, and rinse under hot running water; pat dry. Toss together rinsed shallots, rice vinegar, and remaining 1/4 teaspoon salt in a small bowl. Let stand until ready to use; drain and pat dry. Toss macerated shallots with herbs, and sprinkle evenly over salmon.
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