Baked Salmon- Made with Robert Rothchild Pineapple Coconut Mango Tequila Sauce

Ingredients

• 1/2 cup Robert Rothschild Pineapple Coconut Mango Tequila Sauce
• 4 (6 ounce) boneless salmon fillets
• salt and ground black pepper to taste
• 1 tbsp. butter, melted
• 4 thin slices lemon

• Directions
• Heat oven to 375°F.
• Pour lemon juice into ungreased rectangular baking dish, 11" x 7 1/2" x 2"
• Arrange fillets in dish; drizzle with butter and brush on Robert Rothschild Pineapple Coconut Mango Tequila Sauce
• Bake uncovered 15 minutes; turn. Place 1 slice lemon on each salmon fillet;Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.
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