167 - Slow Roasted Salmon


167 - Slow Roasted Salmon

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2-3 pound fillet of salmon (you need 4-6 ounces per serving)

Olive oil

Lemon peel, grated (1 - 2 tsp, enough to generously sprinkle)

Salt and pepper

Fresh thyme (1 -2 tsp, enough to generously sprinkle)

One lemon, sliced into rounds


Preheat oven to 250 degrees.

Place the salmon, skin side down, on an oiled baking dish. Baste it liberally with olive oil, then sprinkle with salt, pepper, and lemon peel, to taste. Top with thyme sprigs and thin lemon slices, if you like, or substitute fresh dill and sliced sweet onions. Cover with aluminum foil.

Bake for 25-30 minutes, depending on the thickness of the filet, until salmon is opaque. Serve warm or at room temperature. No hurry! Chill the leftovers. It’s delicious cold, too.

Serves 6-8