Wednesday, February 3, 2016

Baked Lemon Oregano Salmon

This is something I just made one night without using any recipe.  It's barely a recipe anyway since it has so few ingredients and is so straight forward!  Regardless, it tasted really good and my husband and I gobbled it up.  The oregano and lemon went great together.  Usually I gravitate towards dill with salmon, and wait to add the lemon juice until after thesalmon is out of the oven, but I'm glad I tried something different this time because we loved it.  I served it with roasted green beans tossed with bacon grease, baked on the same baking sheet as the salmon, and cheesy mashed potatoes.
Baked Lemon Oregano Salmon
1 salmon filet (mine was about 1 1/2 lb)
salt to taste
pepper to taste
dried oregano to taste
1/2 lemon, cut into slices and seeds removed
Preheat oven to 400 and line a baking sheet with aluminum foil, folding the edges of the foil up to contain any salmon juices.  Lightly grease the foil with canola oil.  Lay the salmonfilet on the foil.  Sprinkle with salt, pepper, and dried oregano.  Top evenly with the lemon slices.  Bake until the thickest part of the filet flakes easily with a fork and it looks opaque, about 15-20 minutes.
To serve, cut the salmon into serving pieces, making sure each filet gets a lemon slice.  Encourage your fellow diners to press the lemon slice with a fork and spread it around on their piece of salmon.
Yield:  About 4 servings

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