Baked Lemon and Pineapple Infused Salmon Fillet

I used a wild caught salmon fillet with even thickness for even cooking. Foil wrapped so no dry salmon here! And
bonus...  a darn easy clean-up!

Ingredients:
344 g (3/4 lb)  salmon fillet, skin-on
lemon slices and/or pineapple bark
1/2 tsp fresh grated ginger
herbed sea salt
celery seed
lemon pepper
1 tsp lemon juice
a few pats of butter

Line a baking sheet with foil then make a bed of lemon slices and/or pineapple bark. Whenever we have fresh pineapple in the house I always put the bark that was cut off in the freezer to use with fish. It gives it a moist and tasty base to cook on.

Place the salmon skin side down on the fruit layer. Sprinkle with the seasonings to taste then sprinkle with lemon juice. Add the butter and place another piece of foil over the top and seal the edges.

Now pop the pan in a 425 F oven or BBQ for 18 minutes.

Open a corner of the foil to check for flakiness. It should be good to go, but if not then fold the foil again and bake for another couple of minutes.

Serve skin-on. It's good for you and this method of cooking makes it so moist you won't even notice it.

Serves 2-3