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Salmon Fillet with Citrus and Thyme

Yield Makes 8 servings

Ingredients

  • 1 3-pound piece skinless salmon fillet
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • 1 orange, thinly sliced
  • 1 lemon, thinly sliced
  • 12 sprigs fresh thyme

Nutrition Information

  • calories 242
  • caloriesfromfat 30 %
  • protein 37 g
  • carbohydrate 3 g
  • sugars 2 g
  • fiber 1 g
  • fat 8 g
  • satfat 1 g
  • sodium 305 mg
  • cholesterol 97 mg

How to Make It

  1. Heat oven to 375° F. Place the salmon on a parchment-lined baking sheet, drizzle with the oil, and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Scatter the orange, lemon, and thyme around the salmon.

    Roast until the salmon is opaque throughout, 20 to 25 minutes. Using 2 large spatulas, carefully transfer the salmon to a platter and scatter the orange, lemon, and thyme on top of it.

    Make-Ahead Tip: Slice the oranges and lemons. Refrigerate in a resealable container or bag for up to 1 day.