I really enjoy eating fish, but lately, I've been totally unmotivated to cook it at home. We generally buy frozen fillets (tuna or swordfish), season with salt and pepper and then grill it on the Griddler. I am usually underwhelmed by the finished product, and our apartment smells like fish for days!
This blog, however, is all about tackling culinary challenges, so I spent my weekend scouring Epicurious for an easy and appetizing fish recipe. Nick and I decided on salmon, and I was intrigued by a simple recipe for baked salmon with lemon and thyme. I started getting really excited about it when we found gorgeous 6 oz. fillets at Whole Foods.
This recipe is simple and good for you with fresh ingredients that will make you want to cook! You can make this dish in under 30 minutes, and the result is a melt-in-your-mouth salmon fillet bursting with citrus and herb flavors. Making the salmon in the oven also helps keep the fish smell at bay.
Line a rimmed baking sheet with aluminum foil and coat with cooking spray. Place the salmon fillets, skin side down, on the baking sheet.
Zest a lemon, chop up some fresh thyme leaves and mix together with a tablespoon of olive oil. Brush the oil mixture on the salmon fillets and then season each fillet with salt and pepper. Let the fillets rest for 10 minutes before baking to help the flavors meld.
Bake for 15-18 minutes, and that's it! The fillets will slide right off the aluminum foil on to your plate, making clean-up a breeze. This recipe is also versatile - what about using fresh rosemary instead of thyme? Lime zest with a little roasted garlic and olive oil would also be yummy. Let me know if you think of any other ideas!
Adapted from Epicurious
- Cooking Spray
- 1 tablespoon olive oil
- 2 6-oz boneless salmon fillets, skin on
- 1 tablespoon fresh chopped thyme
- Zest of one lemon, plus lemon wedges for serving
- Salt and pepper to taste
Preheat oven to 275 degrees. Line a rimmed baking sheet with aluminum foil. Spray the aluminum foil with cooking spray, and place the fillets on the foil, skin-side down.
Mix the oil, thyme and zest in a small bowl. Brush the mixture on the fillets, and then season with salt and pepper. Let stand for 10 minutes.
Bake the salmon for 15-18 minutes until just opaque in the center. Serve with lemon wedges.