ROASTED SALMON WITH LEMON, THYME AND ARUGOLA

The low roasting temperature keeps the salmon moist and tender.

The low roasting temperature keeps the salmon moist and tender.

Makes 8 servings

Ingredients

  • 2 tbsp extra virgin olive oil
  • 8 boneless, skinless salmon fillets
  • 1 tbsp fresh thyme leaves
  • 1 tbsp grated lemon peel
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 2 tbsp fresh lemon juice
  • baby arugola

Method

    1. Line baking sheet with parchment paper. Brush with olive oil and arrange salmon on top.
    2. Season generously with thyme, lemon peel, salt and pepper. Roast in a preheated 275F oven for 20 to 25 minutes or until just cooked through. It should be tender and just flake when 'cut' with a spoon.
    3. Drizzle with lemon juice and top with arugola. Serve at room temperature.

Find more of Bonnie's delicious recipes in her cookbooks: