From inthekitchenwithkath.com
(Adapted from a Christina Orchard recipe in Christina’s Cookbook)
Serves 2
10 – 12 ounce salmon fillet, cut into 2 pieces
2 teaspoons olive oil
Salt
1. Preheat the oven to 400˚.
2. Line a rimmed baking sheet with foil and place the salmon, skin-side down, on the foil. If desired, use tweezers to remove the pin bones.
3. Brush the salmon with a bit of olive oil and sprinkle with a bit of salt.
4. Roast for 8 – 10 minutes, until firm to the touch.