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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
2 pounds center-cut salmon fillet, in one piece (8 to 9 inches)
kosher salt
freshly ground Gefen Pepper
3 tablespoons Haddar Dijon Mustard
1 large lemon
3/4 cup Gefen Honey, divided
Preheat oven to 375 degrees Fahrenheit. Line a quarter-sheet pan or 9×13-inch pan with Gefen Parchment.
Rinse salmon and pat dry. Place on the prepared pan. Season generously with salt and pepper.
Stir together the Dijon mustard and half the honey. Smear on the salmon, being sure to cover all the edges.
Wash the lemon well, using dish soap if necessary. Using a mandoline or sharp knife, cut thin slices of lemon. Lay the slices over the salmon, overlapping neatly. Drizzle with remaining honey.
Bake 25 minutes.
Remove from oven and brush accumulated juices over the lemons. Return to oven and turn on the broiler for five minutes.
Remove from oven and brush juices over lemon slices once more. Let it rest five minutes and use the parchment paper to gently slide the salmon onto a platter. Tear away paper.
Slice and serve salmon warm, topped with lemon slices.
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This was BEYOND AMAZING! I made it for Shavuos and then again for Shabbos. So easy and tastes incredible!