BAKED SALMON WITH MEYER LEMON, OLIVES AND OREGANO

Baked Salmon with Meyer Lemon, Olives and Oregano image

Provided by Megan Mitchell

Time 40m

Yield 4 servings

Number Of Ingredients 6

Extra-virgin olive oil, for drizzling
One 2-pound side of salmon, about 1 1/2 inches thick with skin on (preferably wild-caught)
Kosher salt and freshly ground black pepper
2 large Meyer lemons, 1 thinly sliced and 1 cut into wedges
8 to 9 large green olives, gently smashed flat
4 to 5 sprigs oregano

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
Drizzle the parchment with a little olive oil and place the salmon, skin-side down, on the oiled paper. Drizzle a little more oil over the salmon. Next, sprinkle with a good amount of salt and pepper. Top the salmon with a layer of the sliced lemons, tucking some under the salmon, as well. Then add the olives and oregano sprigs.
Baked until the salmon is cooked to your preferred doneness, 25 to 30 minutes.
Serve immediately with the lemon wedges.