A Simple Dinner: BAKED WILD SALMON TOPPED WITH LEMON SLICES & PARSLEY AND SEASONED WITH LEMON ZEST & ROSEMARY IN CLAM JUICE

For 4:

–wild salmon (size of 4 decks of cards, 1 pound)

–lemon (chilled, fresh, sliced)

–parsley (fresh, 1 handful, chopped)

–lemon zest (lemon peel, 1 tablespoon, bottled)

–rosemary (bottled, 1 teaspoon)

–salt and pepper

–olive oil

–clam juice (one-eighth cup, just enough to steam)

1 – Place the salmon in a covered baking dish.  Add clam juice.  Season with salt, pepper, lemon jest, rosemary, and olive oil.  With a very sharp knife, carefully slice a chilled lemon into four segments.  Place the lemon atop the salmon.  Finish with chopped parsley.

2 – Microwave the salmon on high for 5 minutes.  Do not overcook.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot, with a lemon slice on each serving.

–salmon adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).

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