Ingredients:

4 6–8 oz. skin-on salmon fillets

2 Tbsp. Lemon extra-virgin olive oil

½ tsp kosher salt

Freshly ground pepper

1 tsp. saffron threads

1 lemon

Directions:

1. Preheat oven to 400°. Pat four 6–8 oz. skin-on salmon fillets dry with a clean kitchen towel or paper towels. Place in a large glass or ceramic baking dish; drizzle with 2 Tbsp. extra-virgin olive oil and season all over with kosher salt and freshly ground pepper. Rub salmon to coat and arrange skin side down.
2. Crush 1 tsp. saffron threads in a mortar and pestle (a small bowl and the handle of a wooden spoon also work well) until it’s mostly powder (it’s okay if it’s not perfectly powdery). Transfer to a small bowl and pour in 2 Tbsp warm water. Stir until an intense sunset-orange hue and most of the saffron is dissolved (it will look like little crimson dots floating in an orange pool). Cut 2 lemons in half and squeeze juice into bowl, using your hand or a sieve to catch any seeds. Pour liquid over salmon, then turn fillets skin side up. Let sit at room temperature at least 15 minutes.
3. Turn fillets skin side down and roast until exterior is opaque and interior is a light pink, 15–18 minutes.
4. Serve with lemon slices, yogurt, rice, and chopped parsley. Enjoy