Shannon: Easy Salmon

For years, I wished I could cook salmon. That was back when I thought that salmon cooks were born and not made. I honestly thought that some people just knew instinctively how to prepare it.

I really, really, really love salmon. Every time someone gives us a gift certificate to Anthony's, I get the alder-planked salmon with garlic mashed potatoes. But those visits are few and far between, so one day I decided that I would have to bite the bullet and learn to make my own.

Salmon is incredibly good for you. In fact, I've read that we should each be eating salmon at least once a week. That might not appeal to you, or it might not fit your budget (although I get mine from Costco and it's pretty affordable). Still, you should think about working this into your life on a frequent basis.

I sometimes do this with a beurre blanc sauce, but I'll just give you the quick, simple, no-fail recipe for now. Believe me, you can do this. You should do this. You must ...

Easy Salmon

Preheat oven to 450 degrees.

Take one salmon fillet, preferably without skin. Cut into serving size portions (about three-inch slices) and place on a prepared pan (I use my Pampered Chef stoneware jellyroll pan, so I don't need any oil or Pam. You might want to spray your pan if it's not well-seasoned).

Spray, brush or drizzle olive oil over the surface of each fillet. Pour a generous amount of lemon juice over each fillet. Sprinkle with dill, salt, and pepper.

Place in oven and bake for 20 minutes. We like ours darkened around the edges, so this is the perfect amount of time for us, but the fillets will actually be cooked through in a bit less time if you like them less cooked.

Eat!
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Now, let me ask you, is there anything simpler than that?