easy weeknight lemon pepper salmon
I don’t know about your house, but dinner time here can sure be hectic. With three little kids, someone is sure to get hangry (aka hungry and angry) during that hour or so before dinnertime. And maybe that someone can be me… I am not perfect. When we need dinner fast, with little prep and actual hands on cooking, salmon is a go to for me. I always try to keep a few salmon fillets frozen in the freezer (which I stock up on when a sale hits), so with a little foresight to pull it out of the freezer, I can make dinner in a flash. Pair it with roasted vegetables and kale chips to round it into a full meal.
There are so many reasons why I love this recipe for lemon pepper salmon, and salmon in general. Cooking a salmon fillet is quick to prep and quick to cook. The prep work is done by the time your oven is preheated. Dinner done in no time.
Plus it is delicious! And so nutritious! According to the world’s healthiest foods, salmon is high in vitamin B12, vitamin D, selenium, vitamin B3, protein, and of course omega-3 fats which is one of the reasons salmon is a highly recommended food to eat.
We just love salmon in our house, and I hope you will give this recipe a try and start incorporating it into your weekly rotation too!
Lemon Pepper Salmon
- 1 lb wild caught salmon fillet
- 1 tsp avocado oil, divided
- 1/2 lemon
- 1/2 tsp sea salt (we’ve started using Real Salt)
- 1/2 pepper
- 2 green onions
- 1 tsp unsalted butter
- Preheat oven to 425 degrees. Line a baking sheet with foil.
- Pour 1/2 tsp avocado oil on the foil and spread it around to lightly coat the foil. Place the salmon on the foil and spread the remaining 1/2 tsp all over the salmon.
- Sprinkle the sea salt and pepper evenly over the salmon. Squeeze a little bit of lemon juice over the salmon and place the lemon on the foil lined baking sheet. Lay green onions on salmon. Cut the butter into tiny pieces and spread over the salmon.
- Bake for 10-12 minutes, or until the salmon is cooked through but not dry. Salmon should be firm to the touch but slightly pink on the inside.
- Take the cooked lemon and squeeze the remaining juice over the salmon to serve.
Are you a fan of salmon? What is your go-to way to prepare it?