Ingredients:

  • 1.5 lb salmon fillet
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 lemon, thinly sliced into rounds
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Pat the salmon fillets completely dry with paper towels to ensure a golden crust.
  3. In a small mixing bowl, whisk together the olive oil, minced garlic, and lemon juice.
  4. Brush the garlic-lemon mixture generously over the top and sides of the fish fillets.
  5. Sprinkle the fillets evenly with kosher salt and cracked black pepper, then top each fillet with a lemon slice.
  6. Place the pan on the center rack and roast for 12 to 15 minutes, or until the internal temperature reaches 130°F (54°C) at the thickest part.
  7. Remove from the oven and let the salmon rest for 5 minutes to allow carry-over cooking to reach a perfect medium.
  8. Garnish with fresh parsley and lemon zest before serving.