This salmon gets rave reviews whenever I make it. If you are lucky enough to have any left over, it's wonderful served over a salad of field greens with an orange vinaigrette.
1 salmon fillet
2-3 TB extra virgin olive oil
Lemon pepper to taste
Heat oven to 425 degrees.
Rinse salmon in cool water and blot dry with paper towels.
Line a baking sheet with aluminum foil. Spray foil with vegetable oil spray.
Lay salmon on foil, skin side down. Drizzle olive oil over salmon and spread evenly with your finger tips. Sprinkle generously with lemon pepper.
Bake salmon 10-12 minutes until thickest part of salmon is almost ready to flake. Remove from oven and cover loosely with foil. Let sit for 3-5 minutes until thickest part of salmon flakes easily. Serve immediately.
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