Baked Salmon

ref: https://natashaskitchen.com/baked-salmon-with-garlic-and-dijon/#wprm-recipe-video-container-53682

Salmon – 1 1/2 lb. fillet, pin bones removed. See our tips below for removing the bones and how to shop for salmon.

Lemon – 1/2 lemon, sliced into 4 rings

Dijon Mustard – Creamy Dijon compliments the rich salmon and adds a tangy flavor
Fresh Lemon Juice – Fresh squeezed, adds a citrusy flavor that compliments fish so well
Fresh Parsley – finely chopped
Olive Oil – Adds rich moisture to the marinade to help prevent the salmon from drying out while baking
Salt & Pepper – Fine sea or kosher salt and freshly ground black pepper enhance the natural flavor of the salmon

Prepare – Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper, aluminum foil, or a Silpat mat.
Slice salmon into 4 portions and arrange them on the baking sheet, skin-side-down.
Make Marinade – In a small bowl, combine chopped parsley, pressed garlic cloves, olive oil, lemon juice, Dijon mustard, salt, and pepper.
Baste – Divide the marinade evenly between the four pieces and brush over the top and sides of the salmon. Top each piece with a slice of lemon.
Bake – Bake uncovered at 450°F for 12-15 mins or until just cooked through and flaky. Internal temperature should reach 145°F