Easy Baked Lemon Dijon Salmon (Flavor the Moments)

I’ve made this salmon and really liked it, with a few small changes: I use 1 teaspoon garlic paste instead of minced garlic for a mellower flavor, and I use both the zest and juice of a lime instead of lemon. I also skip the citrus slices on top because once they brown, the peel and pith can turn bitter. It’s quick, bright, and easy enough for a weeknight dinner.

I think this would also work beautifully with cod or mahi-mahi. As long as the fillets are about the same thickness as the salmon, you can use roughly the same baking approach. Just cook until done rather than following the salmon timing exactly.