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Salmon Fillet with Citrus and Thyme

Salmon Fillet with Citrus and Thyme

Real Simple DECEMBER 2008

  • Yield: Makes 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 30%
  • Protein: 37g
  • Carbohydrate: 3g
  • Sugars: 2g
  • Fiber: 1g
  • Fat: 8g
  • Saturated fat: 1g
  • Sodium: 305mg
  • Cholesterol: 97mg

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Salmon Fillet with Citrus and Thyme recipe