1 pound salmon filet, cut into 4 portions
Kosher salt and freshly ground black pepper
1/4 cup Basbaas Tamarind Date Sauce
1 lemon, cut into wedges
- Preheat the oven to 425ºF.
- Line a baking sheet with parchment paper and place the salmon filets, skin side down, on the sheet. Season each piece generously with salt and pepper and then evenly divide the Basbaas Tamarind Date Sauce between them and spread to cover.
- Roast the salmon until the pieces are firm to the touch and begin to flake when pierced with a paring knife, about 15 minutes. Transfer the salmon to a serving platter and serve immediately with the lemon wedges for squeezing over.