Preheat oven to 500 degrees, or its highest temperature.

In a small saucepan, combine rhubarb and sugar.

Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.

Stir in the lemon juice.

Cook the sauce until it reaches the consistency of applesauce.

Arrange salmon filets, skin side down, on a foil or parchment-lined baking pan.

Season salmon to taste with salt and pepper.

Bake until salmon is almost opaque throughout, about 17-20 minutes.

Spoon rhubarb onto center of warmed plates.

Lift fillets from pan, leaving skin behind if desired.

Place fillets on rhubarb.