Southern Oven Salmon

• 3 lemons, thinly sliced
• 1 c. minced fresh parsley
• 2 1/2 lb. (1 inch thick) salmon fillets
• 1/2 c. minced green onions
• wild rice or leek pilaf
• mustard-glazed cucumbers
• 1 tsp. very fine lemon peel julienne
• fresh tarragon sprig
• vegetable oil
• salt and pepper

1. Preheat oven to 450u0b0.
2. Line baking sheet with foil; grease foil well. Generously oil salmon skin.
3. Place fish skin side down on foil.
4. Remove bones, if any.
5. Season with salt and pepper. Combine parsley and green onions; spread over salmon.
6. Cover with lemon slices.
7. Bake 15 minutes.
8. Remove lemon slices and scrape off loose parsley.
9. Serve with mounds of rice pilaf and spoon cucumbers down center of each salmon piece.

lemons, parsley, salmon, green onions, wild rice, cucumbers, lemon peel julienne, tarragon sprig, vegetable oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048262 (may not work)