After all that heavy holiday food, we could all stand for something a little lighter on the tummy. Something that says spring, like, for instance, salmon. This slow-roasted rendition leaves the fish mouthwateringly juicy and full of bright lemon flavor.

Slow-Roasted Salmon with Lemon and Thyme

Yield: 4 servings

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil, divided
• 4 6-to 8-ounces boneless salmon fillets, skin on
• 1 tablespoon chopped fresh thyme
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 4 lemon wedges (for serving)

Method:

1. Preheat oven to 250°F. Line a rimmed baking sheet with aluminum foil. Brush pan with ½ tablespoon of olive oil.
2. Place the salmon fillet, skin side down, on the prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillet. Season fish with salt and pepper. Let stand 10 minutes to allow flavors to meld.
3. Bake salmon until just opaque on the outside and there is no resistance when pierced with a skewer, around 20-25 minutes. Let stand 5 minutes before serving.
4. Serve with lemon wedges.