Lemon Pepper Salmon

Skip the premade lemon pepper seasoning and use fresh lemon and cracked pepper for extra brightness and flavor.

Calories

277

Carbohydrates

46g

Protein

30g

Potassium

648mg

Fiber

1g

Sugar

12g

Ingredients

1 large lemon
4 (6- to 7-ounce) skin-on, center-cut salmon fillets
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon medium-grind black pepper
3 tablespoons extra-virgin olive oil
1 small shallot, thinly sliced crosswise into rings (about 1/4 cup)
3 tablespoons seasoned rice vinegar
1/3 cup chopped mixed tender fresh herbs (such as flat-leaf parsley, dill, or basil)

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.
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.
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.