Baked Lemon Pepper Salmon (8 of 150)

Fish! Fish! Glorious fish! 

Not something I cook too often, but am trying to get more fish into my diet. It's hard because I really only like hard white fish, salmon, and shrimp. 

But honestly, lemon, pepper, garlic and butter with salmon! What a yummy combination. 

The recipe doesn't call for any salt and honestly, you don't need it. The lemon pepper has enough flavor that you don't need the salt. 

Baked Lemon Pepper Salmon

Recipe from Jo Cooks

Serves 4

Potatoes

• 1 pound fingerling potatoes (scrubbed and cut in half)
• 1 ½ tsp lemon pepper (or to taste)
• 2 T olive oil

Salmon

• 3 cloves garlic (minced)
• 2 T lemon pepper
• 2 T lemon juice
• ¼ c butter (unsalted, melted)
• 2 pound salmon fillet

Preheat oven: Preheat the oven to 425 F degrees.

Slice the potatoes in half and toss them with lemon pepper and olive oil. Dump them onto your sheet pan, spread evenly, and bake in the preheated oven for 10 minutes.

Mix the garlic, lemon pepper, lemon juice, and butter in a small bowl. Once the potato timer is up, use a spatula to move the potatoes to the side. You need just enough room for the salmon to fit on the pan lengthwise. Spoon the prepared sauce over both sides of the salmon.

Transfer the baking sheet back to the oven and bake for 15 minutes, or until fully cooked through.