I've said it before and I'll say it again. Scottish salmon is unbelievably fantastic. It's the Kobe beef of the salmon family. It is marbled with fat (the good kind) and if not over cooked it will melt in your mouth.
Ron brought home a pound of really fresh Scottish Salmon from the fish market at the harbor. I love that place!
I lightly coated both sides with olive oil and some salt and pepper. Sliced some lemons on top of the salmon and a sprinkle of fresh dill.
Baked it at 375~ for 15-20 minutes. It's that quick and that easy. When it had been in the oven for about 15 minutes I peeked into the thickest part. It was flaky and tender but looked like it need a few minutes longer in the oven. STOP! Pull it out of the oven now! It will cook those last few minutes outside the oven and it will be perfect.
I served it with some fresh fava beans and a salad.