We were given 1 lemon that was smuggled on a plane from Italy. It was huge, the size of an orange, so I decided to use half of it to make with salmon.
I laid fresh dill and fresh lemon thyme on top of the salmon, sprinkled with sea salt and covered each piece with a slice of lemon. Drizzled all with olive oil and some lemon zest on top. It came out moist and juicy.
I served with corn on the cob, broccoli rabe, and roasted red peppers. So simple, so delicious. Definitely one of my favorite dinners.
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