Salmon with Lemon and Thyme

This recipe is very easy and healthy. You can do this in 30 minutes. In the original recipe, rosemary and caper are being used. But Bryan and I both don’t like those two things much. I switched to thyme. It was perfectly fine and delicious. The salmon was moist and soft. This is a great light dinner.

 

Salmon with Lemon and Thyme (Adapted from Giada De Laurentiis’ Salmon with Lemon, Capers, and Rosemary)

2 servings

Ingredients:

–   2 (6-ounce) salmon fillets

–   ½ tablespoon minced fresh thyme leaves

–   6 lemon slices (1 lemon)

–   2 tablespoons lemon juice (½ lemon)

–   4 tablespoons white wine

–   salt

–   ground black pepper

–   extra-virgin olive oil

–   2 pieces aluminum foil

Directions:

1. Preheat the oven to 400˚F.
2. Dry the salmon fillets with paper towel. Brush the salmon fillets with extra-virgin olive oil, and season with salt, pepper, and minced thyme.
3. Place each piece of salmon on a piece aluminum foil that is large enough to be fold over and seal. Top each salmon fillet with 3 lemon slices, 1 tablespoon of lemon juice, and 2 tablespoons of white wine. Fold the foil and seal the packets.
4. Put the salmon packets on a baking sheet. Bake for 12 – 14 minutes for a 1-inch thick piece of salmon. Serve immediately.

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