Salmon at this time of the year needs no special prep or even sauce, for that matter. I'm not even going to give you a real recipe. You won't need it! Just turn your oven on 425˚. Lightly oil a baking pan and place the salmon, skin side down. Season with kosher salt, fresh ground pepper and a little drizzle of olive oil. That's it. Put it in the oven and roast about 15 minutes or until the fish springs back to the touch. Let sit another 10 minutes before serving. Add to pasta or top a salad. Perfect, fresh and light enough for a summer meal.
If you'd like to amp it up a bit, you can borrow a page from Bon Appetit's Molly Wizenberg. Use the same method but slather a little creme fraiche on top of the salmon before roasting. It seals in all of the juices nicely!
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