Times

Prep time: 5
Cook time: 15
Ready time: 20 min
Servings 10

Ingredients

Cooking spray
Juice of 1 lemon
2 tablespoons honey
2 tablespoons coarsely chopped garlic
1 tablespoon Dijon mustard
1 tablespoon olive oil
¼ teaspoon kosher salt
10 skinless salmon fillets, about 2-pounds

Directions

Preheat oven to 400° F. Lightly spray a large rimmed baking sheet.
In a small bowl, combine lemon juice, honey, garlic, mustard, oil, and salt. Stir to mix well.
Place salmon on the prepared baking sheet, and pour sauce over top. Bake 12 to 15 minutes, or until just pink in the center.
MAKE IT A MEAL: Serve this salmon, hot or cold, with roasted red potatoes tossed in dill.

DRESS IT UP: The table presentation gets even prettier when you serve the whole side of salmon on a cedar plank, and garnish it with roasted lemons. Soak cedar plank in water for 1 hour before baking. Place 2-pound side of salmon directly on plank on a baking sheet, and cover with sauce. Bake 20 to 25 minutes. Cut lemons in half and sear cut side in a medium sauté pan over high heat for 5 minutes, or until nicely browned. Add some parsley or whatever herbs you have on hand for some touches of green.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.