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.