Roasted Salmon with Citrus Slices - University of Ottawa Heart Institute Patient Alumni Association

Ingredients

• 2 lb (1 kg) boneless sockeye salmon filet
• 3 tbsp (45 mL) canola oil
• 1/4 tsp (1 mL) black pepper
• 1 lemon, thinly sliced
• 2 oranges, thinly sliced
• 6 sprigs of fresh thyme or rosemary
• 2 tbsp (30 mL) chopped parsley
• 2 tbsp (30 mL) chopped dill