Jalapeño Lime Salmon with Simple Salad

Preheat the oven to 350 degrees F (180 degrees C).

Add the juice of Limes (2), Olive Oil (2 Tbsp), Honey (2 Tbsp), Garlic (2 cloves), and Jalapeño Pepper (1) to a baking dish.

Season the Wild Salmon Fillets (1.5 lb), Crushed Red Pepper Flakes (to taste), Salt (to taste), and Ground Black Pepper (to taste). Place the salmon SKIN SIDE UP. This is the big trick in the recipe. It allows all the fat to seep into the salmon as it cooks. Also makes for easy skin removal.

Cook 15-20 minutes depending on the thickness of the fish. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.

While your salmon is in the oven, mix your Romaine Lettuce (1 head), Radish (1 bunch), and Cucumber (1) in a bowl. Squeeze with the juice of the Lime (1). Drizzle 1-2 tablespoons of Olive Oil (to taste) and season with Salt (to taste) and Ground Black Pepper (to taste). Toss to coat.

When your salmon is ready, take it out of the oven and let it cool a few minutes. Peel skin off .

Cut and serve. Flip it over to serve so the bottom is up. Top with sauce from pan if desired. Enjoy!