Slow Baked Salmon With Lemon And Thyme Recipes

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SLOW-BAKED SALMON WITH LEMON AND THYME



Slow-Baked Salmon with Lemon and Thyme image

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Bake     Easter     Quick & Easy     Low Cal     Mother's Day     Father's Day     Dinner     Lemon     Salmon     Healthy     Thyme     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 tablespoons extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)

Steps:

  • Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
  • Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

SLOW-BAKED SALMON WITH LEMON AND THYME



Slow-Baked Salmon With Lemon and Thyme image

Lemon-Thyme Salmon: All-natural wild Salmon filets, rubbed with the simple, harmonious flavors of thyme & lemon and ready to be baked to moist perfection. You won't be intimidated by Fish after you taste this meal. Enjoy with roasted Organic Broccoli. This fresh Mediterranean meal will be one of your favorites - don't miss out! (GF & DF)

Provided by Friends Foodies

Categories     < 30 Mins

Time 30m

Yield 4 Salmon Fillets, 4 serving(s)

Number Of Ingredients 6

1 1/2 tablespoons extra-virgin olive oil, divided
24 ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
1 lemon, zest of
1 pinch kosher salt & freshly ground black pepper
4 lemon wedges (for serving)

Steps:

  • Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
  • Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 263.3, Fat 12.6, SaturatedFat 2.1, Cholesterol 78.2, Sodium 127.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 35

BAKED SALMON WITH BASIL AND LEMON THYME CRUST



Baked Salmon with Basil and Lemon Thyme Crust image

A perfectly baked salmon topped with a mouthwatering crust and served with asparagus. The crispiness and the lemony flavors of the crust are delicious. If desired, you can squeeze some fresh lemon juice on top of the asparagus. This recipe was made in a Panasonic CIO.

Provided by Jennifer Aleman

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 33m

Yield 4

Number Of Ingredients 13

¼ cup olive oil, divided
1 ⅓ pounds salmon fillet
salt and ground black pepper to taste
1 pound fresh asparagus, trimmed
2 cloves garlic
⅓ cup grated Parmesan cheese
⅓ cup chopped fresh basil
1 tablespoon lemon juice
1 tablespoon fresh lemon thyme
1 lemon, zested
½ teaspoon salt
½ teaspoon ground black pepper
1 cup fresh bread crumbs

Steps:

  • Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.
  • Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.
  • Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.
  • Top salmon with herb mixture, forming a crust.
  • Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.7 g, Cholesterol 80.2 mg, Fat 30.5 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 6.1 g, Sodium 583.2 mg, Sugar 2.8 g

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