This is my favorite way to cook fresh salmon. Served with romaine or any green salad drizzled with lemon vinaigrette or a very thin honey mustard dressing for a fast but healthy and filling lunch.
When cooked just right, I love how salmon becomes tender, flaky and melts in your mouth. There's really no need to over season fresh salmon, just sprinkle with a little salt, pepper and olive oil. I like to keep it simple and light. Now that the Lenten season is here once again, this idea will come in handy for my meatless (fish is always allowed) Fridays.