• 1 1/2 lb salmon fillet, cut into 4 filets
  
• 2 Tbsp fresh parsley, finely chopped
  
• 2 Tbsp extra light olive oil, or vegetable oil
  
• 2 Tbsp fresh lemon juice
  
• 3 garlic cloves, minced, pressed, or grated
  
• 1/2 Tbsp Dijon mustard
  
• 1/2 tsp fine sea salt
  
• 1/8 tsp black pepper, freshly cracked
  
• 1/2 lemon, sliced into 4 rings for garnish

1. Heat the oven to 450°F. Line a rimmed baking sheet with parchment, foil, or a silicone liner. Place the salmon on the sheet with the skin side facing down.
2. Combine the parsley, garlic, oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl to form the marinade.
3. Coat each piece of salmon generously with the mixture, making sure to cover the top and sides. Lay a lemon slice on each fillet.
4. Bake, uncovered, at 450°F for 12–15 minutes, or until the salmon flakes easily and the thickest part reaches 145°F on an instant-read thermometer. Avoid baking past this point to keep the fish moist.

• After brushing on the marinade, place the salmon in the oven right away. The acidity of the lemon will begin to firm the fish if it sits too long, and this recipe isn’t intended to be marinated ahead of time.