Lemony Salmon

3.75 pounds of salmon (you can adjust the recipe for the size of your fillet)

4 Meyer lemons (conventional are fine, just adjust for size, Meyers are small)

2 tablespoons of oil (olive or butter)

1 handful of fresh parsley

Salt and pepper

Cover a large cookie sheet with foil and place salmon on sheet. 

Zest and juice your lemons into a small mixing bowl. Finely chop the parsley and add it in along with the oil. Add salt and pepper to your taste and whisk until combined. Pour over the salmon, ensuring that the top is completely coated. Leave marinating for up to two hours. (In the fridge is safest). 

Preheat oven to 350 degrees. Once preheated, bake salmon for approximately 30 minutes. Let rest on counter for 10 minutes before serving to complete the cooking process. 

I use this for most thick fish.