xiaoxl/recipe_data huggingface dataset:
Cretan Green Beans


Ingredients:
olive oil, onion, garlic clove, fresh green beans, diced tomato, tomato paste, ground black pepper, salt, dried oregano, fresh parsley, water

Directions:
Heat oil in heavy saucepan.  Add onions and garlic.  Cook, stirring, until golden.
Add all remaining ingredients, including reserved tomato juice.  Add water if needed, to just cover beans.
Cover pan and simmer for 30 minutes.
Serve beans with juices.
Spinach and Onion Polenta


Ingredients:
boiling water, coarse salt, cornmeal, onion, fresh thyme, fresh spinach, unsalted butter, salt

Directions:
Heat six cups of water to boiling over medium heat in an uncovered stockpot. Add ½ teaspoon coarse salt.
Whisk in 1-1/4 cups coarse ground corn meal. Add the cornmeal slowly and whisk continuously to avoid lumps. Cook over medium-low heat for 20 minutes. Continue whisking. (Constant whisking helps the cornmeal to cook without lumps and avoids burning. Don’t let it start spitting. This mixture is hot and sticky.].
Add ¼ cup of diced onion and the thyme leaves. Stir everything with a wooden spoon. Continue cooking the mixture for an additional 5-10 minutes.
Stir in ½ cup of chopped spinach and 2 Tablespoons of butter. Season the dish with salt and pepper to taste. Remove from the heat and serve.
Variation: Add ¼ cup grated Pecorino Romano cheese and top with Italian sausage for a wintertime lunch.
Turkey Hash or Turkey Shepherd's Pie


Ingredients:
butter, onion, carrots, celery, fresh parsley, kosher salt, fresh ground pepper, turkey, mashed potatoes

Directions:
Preheat oven to 350 degrees Fahrenheit.
Heat a large skillet over medium heat, and melt 1 tablespoon of the butter.
Add the onions, carrots and celery.
Saute until the onions are translucent, 5 to 7 minutes.
Add half the parsley and the salt and pepper, and cook another minute.
Add the turkey and stir.
Stir in the gravy, then 1/4 cup of the broth.
Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes.
Add broth as needed to achieve a thin, stewy sauce.
Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm.
Scoop turkey mixture into individual tins or an 8x10 pan.
Spread the mashed potatoes over the top.
Bake 20 minutes or until golden.
Garden Tuna Pasta Salad
Category: salad
By Amy Hunter Shaw

A delicious pasta salad that tastes great with all the veggies in it. I substitute canned shrimp in place of canned tuna if I want to change it up a bit.

Ingredients:
2 cups uncooked elbow macaroni
1 (6 ounce) can water-packed tuna, drained and flaked
⅔ cup chopped yellow bell pepper
⅔ cup chopped celery
½ cup shredded carrot
¼ cup sliced radishes
2  green onions, chopped
2 tablespoons minced fresh parsley
¾ cup mayonnaise
½ cup ranch dressing
¼ cup grated Parmesan cheese
1 ½ teaspoons ground black pepper
½ teaspoon salt

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl. Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture. Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 6 servings

Calories: 404.5
Fat: 22 g
Saturated fat: 3.8 g
Carbohydrates: 37.5 g
Sugars: 4.9 g
Dietary fiber: 2.2 g
Protein: 14.1 g
Cholesterol: 24.4 mg
Sodium: 682.4 mg
Cheez-It Meatloaf


Ingredients:
ground beef, egg, ketchup

Directions:
Pre-heat the oven to 375 Degrees F., Crush Cheez-It Crackers., Beat the egg., Mix All ingredients., Form into a loaf shape., Place in a greased bread pan., Cook for 20 minutes., Coat the top with ketchup., And place back in oven for 10 Minutes., Cool, Slice, Serve, Enjoy :].
Spaghetti Pie


Ingredients:
spaghetti, butter, parmesan cheese, eggs, ground beef, onion, green pepper, canned tomato, tomato paste, sugar, oregano, cottage cheese, mozzarella cheese, monterey jack cheese

Directions:
Cook spaghetti according to instructions., Stir in butter, parmesan cheese and eggs while spaghetti is still hot., Press spaghetti into a deep dish pie pan., Brown meat and drain, add onions, green peppers cook until tender., Mix in seasonings, chopped tomatoes and tomato paste., Cook until all ingredients are warm., Spread cottage cheese over pressed spaghetti., Add meat mixture and bake for 20 minutes at 350 degrees., Remove from oven spread mozzarella cheese on top and bake 5 minutes more., Cut into pie shaped pieces and serve.
Cheesy Ranch Rolls


Ingredients:
"parmesan cheese"

Directions:
Lightly grease a 12 cavity muffin tin., Place 2 rolls in each cavity., Spoon ranch dressing on top of each roll to coat tops., Sprinkle evenly with Parmesan cheese., Let rise in warm area until double in size., Bake in Pre-heated oven for 20 minutes or until lightly browned., Remove from oven and pan to cool on wire rack.
Pan-Fried Sea Bass


Ingredients:
sea bass fillets, kale, coconut oil, lemon juice, tomatoes, basil, flax seeds, cauliflower, garlic cloves, nutmeg, coconut milk, pepper

Directions:
Start by making the cauliflower mash.
Place the tomatoes in a pan of boiling water and leave for 1 minute (until the skin starts to peel off], then remove the skins. Chop the tomatoes in half and de-seed, then chop into small chunks. Also take the skin and chop this into small strips too.
Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed].
Gently fry the sea bass fillets for approximately 2 mins on each side (until cooked and turning golden], then place on top of the kale.
Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets.
Plate up and serve with the cauliflower mash!
Mr. Food  Butter Bean and Ham Soup


Ingredients:
chicken broth, butter beans, diced tomatoes, potatoes, carrots, cooked ham, onion, ground black pepper

Directions:
In a soup pot combine all of the ingredients.
Bring to a boil over medium heat.
Reduce heat to low and simmer for 30 minutes for flavors to marry and soup to thicken.
Pastitsio II
Category: pasta-and-noodles
By ALKHATIB

Makes a lot and is just incredible.  Everyone loves this dish and it is worth the effort.

Ingredients:
1 pound dry ziti pasta
4 tablespoons butter
¼ cup grated Parmesan cheese
1 dash ground nutmeg
salt and pepper to taste
3  eggs, lightly beaten
2 tablespoons butter
1 large onion, chopped
1 clove garlic, crushed
1 ½ pounds lean ground beef
¼ cup tomato paste
½ cup dry red wine
½ cup vegetable broth
2 tablespoons chopped fresh parsley
salt and pepper to taste
½ cup butter
½ cup all-purpose flour
3 cups milk
¼ teaspoon ground nutmeg
1  egg, lightly beaten
salt and pepper to taste
cooking spray
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti and cook until tender yet firm to the bite, 8 to 10 minutes. Melt butter until golden brown and pour over ziti, add Parmesan cheese, nutmeg, salt, and pepper. Toss well. Cool briefly. Add eggs and toss again; set aside. To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; stir well. Cook until meat begins to brown, about 5 minutes. Add tomato paste, wine, broth, parsley, salt, and pepper. Cover and simmer over low heat for 20 minutes. To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, and pepper. Cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce. To assemble pastitsio: Grease a 9x13-inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle Parmesan cheese on top. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares.

Prep time: 45 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 25 mins
Yields: 1 9x13-inch casserole

Calories: 575.8
Fat: 31 g
Saturated fat: 16.3 g
Carbohydrates: 45.9 g
Sugars: 6.6 g
Dietary fiber: 2.2 g
Protein: 25.7 g
Cholesterol: 167.7 mg
Sodium: 432.3 mg
Holt Family Chicken Marinade


Ingredients:
egg, apple cider vinegar, table salt, ground black pepper, poultry seasoning, raw chicken

Directions:
In a large mixing bowl, ( i use gallon size Ziploc freezer bags] whisk together the ingredients thoroughly except chicken. Set aside. Prepare your chicken. (We prefer the skinned and trimmed thighs, as they don't dry out, But any chicken pieces will do, so whatever your family prefers or whatever is on sale!] Add chicken to bowl/bag and thoroughly coat pieces. There may not be enough marinade to "cover" so just make sure each piece is coated. If you like, add a touch more vinegar. Let marinate in a covered container or bag for no less than 3 hours. Optimum marinade time is 6-8 hours. Heat your grill the way you like it.
Just a reminder: This will flame up some, so keep an eye on it. Grill until chicken is done.
DO NOT OVER COOK THIS BIRD! YOU WILL MISS THE BEST YARD-BIRD on the planet!
Beef Jerky, Cowboy Style Beef Jerky


Ingredients:
beef brisket, soy sauce, Worcestershire sauce, liquid smoke, seasoning salt, ground black pepper, garlic powder, crushed red pepper flakes

Directions:
In a very large bowl mix up all ingredients except the meat and set aside.
If using a whole brisket separate the flat half and the point half, put the point half away for another use (like smoking it]. Trim all the fat from the flat half, it needs to be very lean (You butcher may do this for you, along with slicing it].
You can partially freeze this for easier slicing, slice into 1/8 or slightly thicker. If you need to, cut in lengths to fit your dehydrator. Or use a gas oven set on 145°F.
Add slices to bowl with the marinade, with clean hands make sure all the meat is coated without any "dry spots". Press down the meat to remove air and bring marinade to the top.
Allow to marinade for about 4 hours, stirring the meat a few times during this period to keep the meat coated. I use my hands, washed of course, then press the meat down again.
If you need more marinade just scale down the recipe and make a little more.
Place slices in the dehydrator and dehydrate according to manufacturers directions.
If using a gas oven (I didn't like the results from an electric oven], place several sheets of foil across the bottom of oven, do not cover the heat vents, heat to 145 F, place slices directly on oven rack and close door.
Allow to dry for 6 to 8 hours. The jerky needs to be dry but still pliable, NOT crunchy. It will bend but not break.
Store in an airtight container after it has cooled completely.
When you are eating this pretend your a cowboy on horseback in a cattle drive, all you have to eat everyday is beans, hard bread and beef jerky, tear off a piece with your teeth, jam in down between your cheek and gum, suck on it for a minute or 2, then slowly start chewing the edge until it is gone. LOL, or just enjoy it however you like.
I call this jerky "Cowboy Style" because it is very tough and chewy, if you do not like tough jerky then use whatever meat you prefer. Round roast works well, just make sure the cut you use is very lean and trimmed of all fat. Fat can turn rancid.
Baja Chicken Soup


Ingredients:
onion, garlic cloves, red bell peppers, orange bell pepper, cumin, chili powder, oregano, frozen corn, chicken breasts, chicken broth, diced tomatoes, fresh lime juice, cilantro, sour cream, avocado, tortilla chips

Directions:
Season chicken with salt and pepper. In a large saucepan, brown in a little oil on all sides. Remove, and set aside.
Add onions, garlic, bell pepper, and jalapeno to pan. Saute until vegetables have softened. Add the cumin, coriander, chili powder, and oregano to pan. Cook and stir another minute.
Add the broth, tomatoes, corn, and chicken. Bring soup to a boil, then reduce heat, and simmer for 20 minutes.
Just before serving, stir in the lime juice and cilantro. Top with any or all of the garnishes.
Gluten-Free Irish Soda Bread
Category: breakfast-and-brunch
By ChristinaBunny

Searching for recipes for a gluten-free diet can be challenging during the holidays.  Here is a recipe for Irish soda bread that I have adapted over time for St. Patrick's Day.  The recipe calls for rice and tapioca flour instead of wheat and it still tastes yummy!  Good if wrapped and left overnight, but I think it tastes great right out of the oven. Serve with butter or jam.

Ingredients:
1 ½ cups white rice flour
½ cup tapioca flour
½ cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1  egg
1 cup buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 inch round cake pan. Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl.  In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan. Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.  Cool on a wire rack, for 10 minutes before removing from the pan.  Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 207.4
Fat: 1.3 g
Saturated fat: 0.5 g
Carbohydrates: 45.1 g
Sugars: 14 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 24.5 mg
Sodium: 550.2 mg
Mexi Beef Bites


Ingredients:
ground beef, sausage, cheddar cheese, monterey jack cheese, green chilies, eggs

Directions:
Preheat oven to 350.
Cook ground beef until done; drain off fat.
Stir in cheeses, chilies, taco sauce and eggs.
Spray an 8x8 baking dish with cooking spray.
Transfer meat mixture to the prepared baking dish.
Bake for about 40 minutes or until knife inserted comes out clean.
Let cool for 15 minutes.
Cut into squares.
Spicy Pot Roast with Black Beans and Bock Beer


Ingredients:
boneless beef chuck roast, black beans, onion, green bell pepper, garlic, flour, Rotel Tomatoes, bock beer

Directions:
Note- you can use plain diced tomatoes or the milder Rotel tomatoes if you prefer less spice.
Boil black beans with 2 cups water in a 1 qrt saucepan over medium high heat 2 minutes.
Remove from heat, cover and let stand for one hour.
Meanwhile chop all the vegetables.
Combine flour and BBQ seasoning on a plate.
Cut roast into sections; trim away any fat.
Turn roast pieces in the flour mixture to coat all sides.
Heat oil in a 5 qrt pot or Dutch oven over medium heat 3 minutes.
Sear beef 3 minutes per side to brown.
Remove from pot and set aside.
Add onion, and garlic to pot; saute 3 minutes.
Add cans of tomatoes and the beer; scrape pot to loosen and stir in any browned bits from bottom.
Bring to a boil.
Drain beans and stir into pot.
Add beef and bell pepper.
Cover pot and reduce heat to medium low.
Cook 1 hour, then stir.
Cook 1 more hour, or until meat is fork-tender.
Stir occasionally, especially during last half hour of cooking.
Add 1/2- 1 cup water if cooking liquid reduces too low in order to prevent beans from sticking and not cooking properly.
Break meat apart into chunks and shreds with a fork or spoon.
Serve over rice or on flour tortillas.
Omaha Stampede Beef Chili


Ingredients:
olive oil, beef, kosher salt, fresh ground black pepper, ground cumin, dark beer, red onion, garlic cloves, habanero pepper, poblano chile, serrano chili pepper, chili pepper, chipotle peppers, diced tomatoes, maple syrup

Directions:
Remove stems and seeds from habanero, poblano, serano, and fresno chile peppers. Chop finely.
Dice dried ancho and guajillo peppers. Since they're very dry and hard to cut, make sure there are no big pieces left.
Trim the fat from the beef and cut into 1/2 inch cubes. Rub salt and pepper into the beef chunks.
Heat 1 tablespoon of the oil in a large Dutch oven over high heat. Add one-quarter of the meat to the pan and saute just long enough to brown on two sides. Try not to overcook the beef (don't worry about every bit of pink being gone -- the rest of the process will cook it fully]. Repeat with the oil and meat, draining any excess liquid from the pan between the batches.
Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is mostly reduced. Keep the liquids in the pan, but remove the beef and set aside, covered, to retain the moisture.
In the same pan, add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, poblano, serano, and fresno peppers and cook until soft, about 5 minutes.
Add diced tomatoes and chipotle, ancho and guajillo peppers to food processor and puree.
Add the chicken stock and pepper/tomato pure, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings.
Spinach and Potatoes Au Gratin


Ingredients:
butter, salt, black pepper, heavy cream, nutmeg, parmesan cheese

Directions:
Preheat oven to 350°F  Wash potatoes; cut into 1/4 inch slices.
Arrange half of slices in greased medium baking dish.
Drop spinach into large pot of boiling water.  Cook 1 minutes; drain.
Rinse under cold water; squeeze out excess moisture.
Place half of spinach on potato slices.  Drizzle on melted butter.
Add half of salt and pepper.
Arrange remaining potatoes, then spinach.
Add remaining salt and pepper.
Blend cream and nutmeg; pour over spinach.
Bake 40-50 minutes or until potatoes are almost tender.
Remove from oven; sprinkle with cheese.
Bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.
If cheese browns too quickly, just cover with foil and finish baking.
Margarita Cheesecake


Ingredients:
sugar, butter, cream cheese, sour cream, sugar, Grand Marnier, triple sec, lime zest, eggs

Directions:
MAKE THE CRUST:  Preheat the oven to 375F with the rack in center.  Butter a 9 1/2-inch springform pan; set aside,.
In a food processor, pulse pretzels to fine crumbs.  Add sugar and butter; process until combined.
Presss evenly into bottom and slightly up sides (about 1-inch] of a 9-inch nonstick springform pan.  Place on a baking sheet.  Bake until light golden brown, 5-7 minutes.  Set aside to cool.  Reduce oven temperature to 325°F.
PREPARE FILLING:  With an electric mixer, beat cream cheese until light and fluffy, scraping down sides of bowl as needed, about 1 minute.  Mix in sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth.  Add eggs, one at a time, beating to combine after each addition.
Pour into cooled crust (filling will come up higher than crust].  Line outside of pan with aluminum foil (to prevent water from seeping in].  Place in a raosting pan.  Pour hot water to come halfway up sides of springform pan.  Bake until set and slightly firm to the touch, about 1 hour.  Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours.  Run a hot knife around edge of pan to release.
Breton Brittle


Ingredients:
brown sugar, butter

Directions:
Completely line 13x9-inch (3.5L] baking pan with foil.
Arrange a single layer of crackers over bottom of pan.
Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of pan is covered.]
In medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil.
Remove from heat; pour evenly over crackers in pan.
Bake in 400F (200C] oven 5 minutes. Remove from oven; sprinkle with chocolate chips.
When chips are soft, spread over top.
Sprinkle with nuts.
Chill until chocolate is set.
Break into pieces to serve.
Store in refrigerator.
Saucy Bacon Roll Ups


Ingredients:
bacon, water chestnuts, chili sauce, mayonnaise, brown sugar

Directions:
Preheat oven to 350.
Seperate bacon into slices; cut each slice in thirds.
Wrap each cut slice of bacon around a water chestnut.
Secure with a toothpick.
Place in a baking dish.
In a bowl combine chili sauce, mayonnaise, and brown sugar.
Pour sauce over bacon roll ups and bake in the preheated oven for 35 to 40 minutes.
Easy Cheesy SPAM®-wiches
Category: everyday-cooking
By Dianemwj

I have been making these for my family for years.  Not exactly gourmet, but tasty none-the-less.  Great for a quick lunch, or even for dinner when you're feeling pressed for time and in the mood for comfort food.  We love these as leftovers.

Ingredients:
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
2 cups shredded Cheddar cheese
½ cup creamy salad dressing (such as Miracle Whip™)
4  hamburger buns, split

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Stir together the luncheon meat, Cheddar cheese, and salad dressing in a bowl. Spread the filling onto the cut side of each hamburger bun, and place onto a baking sheet, filling-side up. Broil the open-faced sandwiches in the preheated oven until the tops are browned and bubbly, about 5 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 sandwiches

Calories: 742.5
Fat: 55.2 g
Saturated fat: 23.8 g
Carbohydrates: 29 g
Sugars: 4.3 g
Dietary fiber: 1.2 g
Protein: 31.3 g
Cholesterol: 138.8 mg
Sodium: 2064.3 mg
Garlicky Green Beans


Ingredients:
green beans, garlic, olive oil, sea salt, kosher salt

Directions:
Preheat oven to 400°F.
Toss beans and garlic cloves with salt and oil.  Spread in a single layer on 2 baking sheets and roast 35-45 minutes, until they are browned and blistered and you like them.
Serve warm or at room temperature.
Poached Salmon With Cucumber Sauce


Ingredients:
salmon fillets, light sour cream, lebanese cucumber, dry white wine, tarragon, baby potatoes, extra virgin olive oil

Directions:
Preheat oven to 200C or 180C fan forced.
Place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through.
Remove from oven and cool salmon in stock for 10 minutes.
Remove the salmon from the stock.
Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug.
Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender.
Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve.
Oven Baked Savory Salmon


Ingredients:
salmon fillet, cilantro, fresh garlic cloves, shallots, roma tomatoes, anaheim chili, lemon juice, fresh ground black pepper

Directions:
Spray a glass baking dish lightly with FAT-FREE butter-flavored cooking spray. Preheat your oven to 350. Place 1 lb of salmon in your baking dish, skin-side down. Squeeze the juice of 1/2 a lemon over the top, then coat liberally with fresh ground pepper.
Mince your garlic and shallots, finely chop your anaheim chile peppers, mix together in a small bowl, then sprinkle contents evenly over the top of your salmon. If anaheim chile peppers aren't to your liking, substitute cubanelle peppers, which are mild and sweet, rather than hot.
Slice your onion into rings, then arrange the rings over the top of your salmon. Slice your roma tomatoes. Discard the end slices. Arrange the remaining slices on and around your salmon. Sprinkle with more pepper and the juice of 1/2 a lemon.
Place your baking dish in your oven and cook for about 20 minutes. Salmon is done when it flakes with a fork.