31 May SPECIAL SHAVUOS RECIPE: LEMON PEPPER SALMON

INGREDIENTS:

2 pound side of salmon 10 sprigs

of fresh thyme optional, but

delicious

2 medium lemons plus additional

for serving

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black

pepper plus additional to taste

finely chopped fresh herbs of

choice (I prefer parsley or basil)

DIRECTIONS:

Remove the salmon from the refrigerator, and let stand at

room temperature for 10 minutes while you prepare the other

ingredients. Heat oven to 375 degrees F. Line a rimmed

baking sheet large enough to hold your piece of salmon with

a large piece of aluminum foil. If you prefer the salmon not to

touch the foil, lay a sheet of parchment paper on top.

Lightly coat the foil with baking spay, then arrange 5 sprigs of

the thyme down the middle. Cut one of the lemons into thin

slices and arrange half of the slices down the middle too.

Place the salmon on top.

Drizzle the salmon with the olive oil. Zest the second lemon

over the salmon and sprinkle with the salt and pepper. Lay

the remaining thyme and lemon slices on top of the salmon.

Juice the lemon andpour the juice over the top.

Fold the sides of the aluminum foil up and over the top of the

salmon until it is completely enclosed. Leave a little room

inside the foil for air to circulate.

Bake the salmon for 18-21 minutes, until the salmon is

almost completely cooked through at the thickest part. The

cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several

minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need

longer.

Remove the salmon from the oven, and carefully open the foil so that the top of the fish is completely uncovered (be

careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 2 minutes, until the

top of the salmon is slightly golden and the fish is cooked through completely. Watch the salmon closely as it broils to

make sure it doesn’t overcook. Remove the salmon from the oven. As soon as it flakes easily with a fork, it’s ready.