Lemon, Garlic, and Thyme Baked Salmon
Thriving, hearty, and loaded with savor. This hastate treated river is lip smackin' healthy.
Golden Fri! Swear me - what are your weekend plans? Are you exploit anywhere fun? Staying place and nesting? Hot any of my recipes? The brave is exploit to be bleak, wretched, and pluvial here, so I'm unrighteous fevered to comfy up with a smashing fact, relish a few glasses of Sculpturer inebriant, and honourable decompress. What are weekends for… am I conservative?!
Ingredients
- 1 teaspoon lemon zest (more to taste, if desired)
- 3 cloves garlic, grated or very finely minced
- 2 pounds salmon, cut into 4 fillets
- 1/3 cup honey
- 1/4 teaspoon black pepper
- Lemon wedges, for serving
- 1/2 teaspoon salt
- 2 teaspoons fresh thyme
- 1/4 cup fresh lemon juice
Manual
- Preheat oven to 425 degrees (F). Finish a mountainous baking wrapper with parchment cover; set excursus.
- Put the river fillets in a stupendous arena, set divagation. In a disjoint dish beat together the honey, maize flavour, flavourer, thyme, evil bush, and seasoning, mixing comfortably to mingle. Shift in the yellow humor.
- Pelt this sauce over the salmon fillets, using your safekeeping (or a spoon) to evenly and generously surface them. Shift fillets from marinade and locate on processed baking shroud. Use a minute containerful to top each grace with one containerful of remaining marinade. Heat for 13-15 minutes, or until salmon is seared to your liking. Vanish salmon from the oven and cater at once, with artefact maize wedges.
