4 6-oz salmon fillets
1 C balsamic vinegar
2 t olive oil
1 t lemon juice
Salt and pepper

Place the salmon in an ovenproof baking dish and sprinkle with salt and pepper. Bake for 10-12 minutes, until it’s opaque.

Meanwhile, in a small saucepan, cook the vinegar over medium-high heat until it is reduced to 1/3 C, about 10 minutes. Remove from the heat and whisk in the oil and lemon juice. Drizzle over the salmon.