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Weeknight Salmon
Total 40 mins, includes cooling time
Active 15 mins
Makes 4 servings
TIP: Jo usually serves this salmon with her roasted Baby New Potatoes from the “Magnolia Table, Volume 2” cookbook. In this episode, she omits the potatoes and adjusts the seasoning since she uses butternut squash in her Butternut Squash and Spinach Salad.
Ingredients
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon paprika
    • 1 teaspoon onion powder
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon kosher salt
    • 4 skin-on salmon fillets, 1 1/2 inches thick (about 8 ounces each)
    • 3 tablespoons olive oil
    • 2 lemons
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon chopped fresh parsley
Directions
  1. Preheat the oven to 425°F.
  2. In a small bowl, mix together the pepper, paprika, onion powder, garlic salt, and kosher salt.
  3. Cut two 1-inch-long, 1/4-inch-deep slits in the fleshy side of each salmon fillet for the butter and seasonings to seep in. Place the fillets on a sheet pan, skin side down. Drizzle the olive oil over the salmon. Sprinkle the spice mixture over the top. Cut a lemon in half and squeeze both halves over the entire sheet pan, capturing the seeds in your hand.
  4. Bake until the salmon flakes with a fork, 10 to 12 minutes. Let rest 10 minutes before serving.
  5. Cut the remaining lemon into 4 wedges. Sprinkle the salmon with the dill and parsley. Serve with the lemon wedges.
  6. Store in an airtight container in the refrigerator for 1 to 3 days.