Slow-Baked Salmon with Lemon and Thyme

Name: Slow-Baked Salmon with Lemon and Thyme
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chopped fresh thyme; 4 servings Kosher salt and freshly ground black pepper; 4 lemon wedges (for serving); 1 Zest of lemon; 2 Tbsps extra-virgin olive oil, divided; 680 grams boneless salmon fillets, skin on

Slow-Baked Salmon with Lemon and Thyme is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 322 calories, 35g of protein, and 16g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of thyme, olive oil, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Brush with 1/2 tablespoon oil.

Ingredients you will need

Cooking Oil

Place salmon fillets, skin side down, on prepared baking sheet.

Ingredients you will need

Salmon Fillets

Equipment you will use

Baking Sheet

Mix remaining oil, thyme, and lemon zest in a small bowl.

Ingredients you will need

Lemon Zest

Thyme

Cooking Oil

Equipment you will use

Bowl

Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Spread

Thyme

Let stand 10 minutes to allow flavors to meld.

Bake salmon until just opaque in center, 15-18 minutes.

Ingredients you will need

Salmon

Equipment you will use

Oven

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Per serving: 308 calories, 16 g fat, 0.1 g fiber

Bon Appétit

Equipment

Ingredients

Servings:

1Tbsp

chopped fresh thyme 4servings

Kosher salt and freshly ground black pepper 4

lemon wedges (for serving)1

Zest of lemon 2Tbsps

extra-virgin olive oil, divided 680grams

boneless salmon fillets, skin on

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.