Slow-roasted salmon with lemon thyme and olive oil
This slow-roasted salmon is infused with fresh thyme, zesty lemon, and olive oil, creating a tender and flavorful dish. Perfect for a healthy meal, it's easy to prepare and ideal for various occasions.
Cook time 35 min
Prep time 15 min
Ingredients:
1 tbsp fresh thyme1 tsp lemon zest
1 dash black pepper
1.50 tbsp olive oil
1/4 lemon
28 oz salmon
1 dash salt
This slow-roasted salmon with lemon thyme and olive oil is a beautiful, flavorful dish that brings out the best in fresh salmon. The combination of fragrant thyme, zesty lemon, and rich olive oil makes for a delicious and healthy meal, perfect for any occasion.
Instructions:
Preheat your oven to 275°F (135°C). This relatively low temperature ensures that the salmon cooks slowly and evenly, resulting in a tender and flavorful dish.
In a small bowl, combine 1 tablespoon of fresh thyme leaves, 1 teaspoon of lemon zest, and a dash of black pepper. Mix well.
Place the 28 ounces of salmon fillet on a baking sheet lined with parchment paper. Gently pat the fillet dry with paper towels to remove any excess moisture.
Drizzle the salmon with 1.5 tablespoons of olive oil, ensuring it's evenly coated. Sprinkle the combined thyme, lemon zest, and black pepper mixture over the fillet. Add a dash of salt to season.
Take the 1/4 lemon and slice it thinly. Arrange the lemon slices evenly over the seasoned salmon fillet.
Place the baking sheet in the preheated oven. Roast the salmon for about 30-35 minutes, or until it flakes easily with a fork and has reached an internal temperature of 135°F (57°C).
Once done, remove the salmon from the oven and allow it to rest for a few minutes before serving. This helps the juices redistribute, ensuring a moist and flavorful bite.
Optionally, you can garnish the salmon with additional fresh thyme and a squeeze of lemon juice for extra brightness. Serve warm with your favorite side dishes.
Slow-roasting salmon with lemon thyme and olive oil is a fantastic way to preserve its tenderness and enhance its natural flavors. By following these tips and using fresh, quality ingredients, you'll create a mouthwatering dish that's sure to impress.
Slow-roasted salmon with lemon thyme and olive oil FAQ:
Cook the salmon for about 30-35 minutes at 275°F (135°C). Check for doneness when it flakes easily with a fork and reaches an internal temperature of 135°F (57°C).
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months.
Yes, you can substitute salmon with other fatty fish like trout or mackerel. Adjust the cooking time as needed, as different fish may have varying thicknesses.
A standard baking sheet or a large, shallow dish should work well. Ensure the salmon fits comfortably without overlapping for even cooking.
The salmon is done when it flakes easily with a fork and has an internal temperature of 135°F (57°C). Use a food thermometer for the most accurate measurement.
Cooking Tips:
- Choose a high-quality, fresh salmon filet for the best results.
- Make sure to zest the lemon before you cut it into quarters.
- Preheat your oven to a low temperature, around 275°F (135°C), for a perfect slow-roast.
- Use a baking dish or sheet that fits the salmon snugly to ensure even cooking.
- Baste the salmon occasionally with the olive oil and herb mixture to keep it moist.
- Check for doneness by gently flaking the thickest part of the fish with a fork, looking for an opaque color and slight resistance.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 40g
Carbohydrates 0.65g
Fiber 0.28g
Sugar 0.17g
Fat 14g
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