Oil poaching is an easy way to cook fish and ensure that it will come out moist and tender. I chose one piece of wild-caught salmon that fed the whole table. The recipe will work if you use several small pieces.
Extra virgin olive oil
Salt and pepper
Preheat the oven to 325˚.
Put the salmon in the smallest baking dish you have that has a lid. Season the fish with salt and pepper, put some fresh Meyer lemon slices on top and poured extra virgin olive oil around the edges around the fish.
Cover the dish and baked it at 325˚ for 10-15 minutes and serve.
You can flavor the dish with all sorts of herbs and spices. I used fresh Meyer lemon. Olives, tomatoes, capers, cilantro, parsley, and thyme are other great options.