ROASTED SALMON

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Lemon Garcia de la Cruz Organic Extra Virgin Olive Oil recommended

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INGREDIENTS

Makes 4

  • 1 1/2 tablespoons García de la Cruz Organic Extra Virgin Olive Oil. Lemon Infused Oil recommended.
  • 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
  • Asparagus
DIRECTIONS
  • Preheat oven to 275°F.
  • Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon García de la Cruz Organic Extra Virgin Olive Oil.
  • Place salmon fillets, skin side down, on prepared baking sheet.
  • Mix remaining García de la Cruz Organic Extra Virgin Olive 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.
  • Boiled asparagus with salt and rosemary recommended as a side.
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