Ingredients:

  • 4 (6-oz) salmon fillets, skin-on
  • 1 tbsp extra virgin olive oil
  • 1 large lemon, half sliced into rounds and half juiced
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Tempering: Remove the salmon fillets from the refrigerator 15 minutes before cooking to bring them toward room temperature. Pat both the skin and flesh sides bone-dry with paper towels.
  2. Preparation: Line a large rimmed baking sheet with parchment paper. Place the salmon fillets on the sheet skin-side down.
  3. Seasoning: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, smoked paprika, sea salt, and black pepper. Let the mixture sit for 5 minutes to activate the garlic's allicin.
  4. Application: Brush the olive oil emulsion generously over the top of each fillet. Layer 2-3 thin lemon slices over each piece of fish to create a protective steam shield.
  5. Roasting: Place in the oven and roast for 12–15 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork. (Implied temperature of 425°F based on FAQ)
  6. Finishing: Garnish with freshly chopped parsley before serving.