Slow-baked salmon with lemon and thyme
Slow-baked salmon with lemon and thyme
400 cals, 35p, 1c, 28f (per meal)
  • ,
  • 1 1/2 lbs (680g)
  • 1 1/2 tbsp (23mL)
  • 1 tsp, leaves (1g)
  • 1 large (84g)
  • 1
    Preheat oven to 275 F (135 C).
    2
    Line a rimmed baking sheet with greased aluminum foil.
    3
    Mix oil, thyme, and juice from 1/4 lemon in a small bowl. Spread thyme mixture evenly over the salmon. Season with salt and pepper to taste.
    4
    Place salmon fillets, skin side down, on the baking sheet.
    5
    Bake salmon until just opaque in center, about 15-18 minutes. Serve with lemon wedges.
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