Categories: Salmon

Ingredients

• * 1 large organic lemon
• * 1 teaspoon Herbes de Provence
• * 1 tablespoon extra virgin olive oil
• * 1 1/2 pounds frozen wild salmon fillet, thawed
• * sea salt, to taste
• * ground black pepper, to taste
• * 1 lemon, cut into 6 wedges

Directions

1. Preheat oven to 400°F. Halve the lemon. Divide one half into four wedges and set aside. In a small bowl, squeeze the juice from the other lemon half, and stir in olive oil and the Herbes de Provence.

2. Place salmon skin side down, on a foil-lined baking tray. Brush the lemon juice mixture over the fish and season with salt and black pepper to taste.

3. Roast salmon until just cooked through, about 12 minutes. Serve with oven-roasted potatoes, steamed green beans and lemon wedges on the sid

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