Simple Roasted Salmon

At the height of summer in Texas, the rhythm of the kitchen begins to change. Long afternoons by the stove give way to lighter meals that come together quickly and don’t keep the oven running any longer than necessary. When the temperatures climb into the triple digits, dinner becomes less about elaborate cooking and more about making the most of fresh, uncomplicated ingredients.

This roasted salmon, finished with butter, garlic, lemon, and green onions, fits that season perfectly. Served alongside a crisp green salad, it’s light, flavorful, and just the thing for a hot Texas evening.

Ingredients

1½ pounds fresh salmon fillets
1 bunch green onions, thinly sliced
1 small onion, thinly sliced into rounds
3 garlic cloves, grated
2 tablespoons butter
1 to 2 tablespoons freshly squeezed lemon juice
Salt, to taste
Freshly cracked black pepper, to taste

Directions

Preheat the oven to 450°F.

Lightly grease a baking dish and arrange the onion slices in an even layer across the bottom. Place the salmon fillets on top and season generously with salt and freshly cracked black pepper.

Cut the butter into thin pats and arrange them over and around the salmon.

Roast for 6 minutes.

Carefully turn the salmon over and season the second side with a little more salt and pepper. Rub the grated garlic over the fillets, sprinkle with the sliced green onions, and drizzle with the lemon juice.

Return the salmon to the oven and roast for another 4 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F.

Serve immediately with a crisp green salad