Prep time10 minutes
Cook Time25 minutes
Equipment: Parchment Paper Sheets
1 pound salmon, preferably center-cut, skin removed
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon agave or honey
1 garlic clove, grated
2 teaspoons fresh ginger, grated
1 orange, peeled and thinly sliced
1 Meyer lemon, thinly sliced and seeds removed
1 teaspoon black sesame seeds
¼ cup picked cilantro leaves
¼ cup scallions, thinly sliced
¼ teaspoon chili flakes
Preheat the oven to 400℉ (200℃)
Add olive oil, lemon juice, agave, garlic, and ginger to a small bowl. Season with salt and pepper to taste. Set aside.
Place salmon on a parchment lined rimmed sheet tray. Pour olive oil mixture over salmon. Bake for 10-12 minutes or until salmon is firm to the touch.
Add salmon to a serving platter or large plate. Pour any left over juice in the sheet tray over salmon. Top with orange and Meyer lemon slices. Sprinkle with black sesame seeds and chili flakes. Garnish with cilantro leaves, scallions and flaky salt.