wild-caught lemon pepper salmon

Prep time: 20-30 mins. (depending on cut of fish)
Servings: 4

Ingredients:
2 lbs. wild-caught salmon (½ lb. per person ratio)
Olive oil
Whole lemon cut in half
2-3 sliced lemons
Ground black pepper corns
Coarse sea salt
Fresh parsley

Lightly drizzle olive oil in a glass baking dish. Rinse fish in cold water, then lay it skin-side down in the baking dish. Squeeze both lemon halves fully onto the fish, then spread the lemon slices over the top. Drizzle with olive oil, and sprinkle with ground black pepper corns and coarse sea salt. Bake in pre-heated 400° oven for 10 minutes. After this, lift one of the lemons and, with a fork, see if the fish flakes. If fish does not flake, bake for another 5-10 minutes, checking periodically. For those who like a crispy finish, broil on low for 5 minutes after the fish flakes. Immediately remove from the oven (you don't want it to overcook), plate it on a serving platter, and garnish with fresh parsley.