Slow-Baked Salmon with Lemon and Thyme

Slow-Baked Salmon with Lemon and Thyme
Slow-Baked Salmon with Lemon and Thyme
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Mediterranean Fish Bake Easter Quick & Easy Low Cal Mother's Day Father's Day Dinner Lemon Salmon Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1 tablespoon chopped fresh thyme
  • kosher salt and freshly ground black pepper
  • zest of 1 lemon

Preparation Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld. Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges. Per serving: 308 calories, 16 g fat, 0.1 g fiber Nutritional analysis provided by Bon Appétit

Preparation Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld. Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges. Per serving: 308 calories, 16 g fat, 0.1 g fiber Nutritional analysis provided by Bon Appétit

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