This is a pretty dish, with the big piece of salmon all paved with bright lemons. It takes only a few minutes to roast in the oven. Meyer lemons are so sweet, you can eat them—rind and all. If you can’t find Meyer lemons, regular lemons work nicely, too. Just be sure to slice them paper thin.
- Preheat the oven to 500°F. Brush a shallow baking pan with some of the oil, just underneath where the salmon will be. Spread the onions on top of the oil and sprinkle with half of the herbs. Drizzle some more of the oil on top, along with about 1/2 teaspoon of the salt and several grinds of black pepper.
- Place the salmon skin side down on top of the onions and herbs, folding under any thin pieces on the salmon (such as the tail). Tuck the herbs and onions under the salmon, to keep them from burning during the high-heat roasting. Brush the salmon with some more of the oil and sprinkle with black pepper and another 1/2 teaspoon of the salt.
- Spread the rest of the herbs over the salmon. Pave the top with the lemon slices, overlapping them very slightly where needed, so that the salmon is completely covered. Brush the lemon slices gently with the remaining oil and sprinkle with the remaining 1/2 teaspoon salt. Roast just less than 10 minutes per inch of thickness (about 12 minutes for a 1.5-pound fillet). Serve the salmon on its bed of herbed onions with the lemon slices on top; they can be eaten along with the salmon, as the roasting will caramelize them and tone down their tartness.
Recipe by Tara Tuckwiller