The other night I came home with salmon on the mind. I had a beautiful ruby red fillet of salmon sitting in the fridge just waiting to be dressed up and served for dinner. Problem was, I didn’t have much else. A bunch of fresh thyme, an onion and a few limes; that was about it. Thankfully, fresh herbs, any member of the onion family and citrus are about all you need to prepare a delicious and fast dinner with a salmon fillet. Better yet, the prep time is almost non-existent. After seasoning the salmon with salt and pepper, I layered on the onion, thyme and lime. I sealed it all in a foil packet and threw the whole kit and caboodle in the oven. Twenty-ish minutes later dinner was on the table and taste buds were singing. Score one for me.
Thyme and Lime Roasted Salmon
- 1 tsp. extra virgin olive oil
- 1 (1 1/2 – 1 3/4 – pound) skinless salmon filet
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 white onion, thinly sliced into rings
- 6 sprigs of fresh thyme
- 1 lime, thinly sliced
- Pre-heat oven to 350 degrees.
- Evenly brush the olive oil on a large sheet of aluminum foil.
- Place salmon on foil and season with salt and pepper.
- Spread the onion, thyme and lime slices evenly across the entire fillet.
- Seal the foil packet on the top and on all sides.
- Place on a sheet pan and roast for 15 – 20 minutes until almost cooked in the center at the thickest part. The salmon will be firm to the touch and flake easily.
- Remove from oven and let rest 5 minutes. Discard onions, limes and thyme before serving.