4-6wild salmon filletsI buy 'em already deboned and skinned
the juice of one whole lemon
1/4t.each of basiloregano, salt
freshly ground black pepper
sliced brieas much or as little as you want
Juice the lemons. A tip: before you slice them, roll them around on the counter while squishing them down. This allows the juice to be squeezed out a lot easier. Squeeze the juice into a small mixing bowl.
Add the oil, garlic, oregano, basil, and salt. Add a few turns of freshly ground black pepper. Stir.
Lay out salmon in a glass baking dish (preferably one that fits all the salmon snugly, but without overlapping or being too squishy, like mine).
Pour lemon mixture over the salmon, lifting each piece slightly with a fork to make sure each piece is coated. Let it marinate for 20-30 minutes (technically it should be in the fridge for food safety, but I left mine on my counter).
Add slices of brie cheese on top of the salmon. Also, add sliced red pepper, coated in olive oil (As you can see above, I did my red pepper separately - roasted in the oven - but I think it would be better baked on top of the salmon, with the cheese, so that's what I'm going to do next time!).
Bake at 400 degrees fahrenheit for approximately 30-45 minutes (I find ovens really vary, so check it after 30 minutes. You'll know it's done when it flakes easily with a fork, and is light pink in colour).
See the rest of the post for more ideas on what to serve on the side!