1/4cupextra virgin olive oil,, divided, plus more for oiling the parchment
1/2teaspoonground black pepper, (omit for Autoimmune Protocol)
1mediumlemon,, halved
Instructions
Preheat oven to 350°F. Line a sheet pan with parchment paper and oil the parchment. Set aside.
Rinse and pat salmon dry. Set aside.
Combine the dill weed, capers, olive oil, and pepper in a small bowl. Mash with a fork. Alternatively, you can mash this mixture in a mortar and pestle.
Place the salmon fillets on the parchment skin-side down, and spread the caper mixture onto each of the fillets.
Bake uncovered for about 20 to 30 minutes or until the fillets start to turn up slightly on the edges and the fat rises to the top. Squeeze the juice from the lemon over the fillets and cook 2 more minutes.
Remove from oven, and gently slide a metal spatula between fish and skin to separate the skin from the fish.
Serve the fish to your people and treat your pet(s) with the skins.
Notes
MEAL PREP TIP: Bake extra salmon fillets with or without the dill-caper mixture to use for a salad or salmon patties.