- 2 lemons
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Herbes de Provence
- 1 1/2 pound frozen wild salmon fillets, thawed
- Salt and pepper to taste
Place salmon skin-side down on a foil-lined baking sheet. Brush lemon juice mixture over the salmon and season with salt and pepper.
Roast salmon until just cooked through, about 12 minutes. Serve with lemon wedges on the side.
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