- 1 wild caught salmon fillet
- 2 tbs lemon pepper seasoning
- 1 lemon
There’s so many different ways to prepare salmon, but I like it crispier or “blackened” as it’s referred to in those fancy restaurants. I like to keep it simple with very few ingredients. I also prefer to spend the extra money to get wild caught salmon as it provides more nutrient value over farm raised salmon.
Make sure the salmon fillet is de-thawed before cooking. If frozen, leave in the refrigerator during the day.
Cut open the lemon and squeeze the juice all over the salmon to create a nice tangy taste. For more flavor, squeeze both sides of the lemon on the salmon. Start with sprinkling 2 tablespoons of the lemon pepper seasoning over the salmon. If your like me and like the salmon a little crispier, feel free to use more.
Place the salmon in the oven for 30 minutes at 450 degrees. It can be shorter or longer depending on the texture of salmon you prefer.
I love having this salmon with cauliflower rice and vegetables, but feel free to also chop it up and place it on salads.