Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) fine sea salt
  • ¼ tsp (1g) freshly cracked black pepper
  • 3 cloves (15g) garlic, minced
  • 1 medium (60g) lemon, thinly sliced into rounds
  • 1 tbsp (4g) fresh parsley, chopped
  • 1 tsp (1g) fresh thyme leaves

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the salmon fillets completely dry with paper towels.
  3. In a small bowl, whisk together the olive oil, minced garlic, salt, and pepper.
  4. Brush the oil mixture generously over the top and sides of each fillet until glistening.
  5. Place the fillets on the baking sheet, top each with a lemon slice and a sprinkle of fresh thyme.
  6. Bake for 12–15 minutes, or until the internal temperature hits 135°F (57°C) and the fish flakes easily with a fork.
  7. Transfer the salmon to a plate and let it rest for 10 minutes to allow juices to redistribute.
  8. Garnish with freshly chopped parsley just before serving.