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
- 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)
- Preheat oven to 250°F. Line a rimmed baking sheet with aluminum foil. Brush pan with ½ tablespoon of olive oil.
- 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.
- 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.
- Serve with lemon wedges.