Rating: 4.5 stars
7 Ratings
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  • 2 star values: 1
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  • 5 star values: 5

A bed of fragrant fresh thyme lends wonderful flavor to the fish. Have your fishmonger remove the pin bones from the fillet, and choose one cut toward the head end of the fish.

David Bonom
Recipe by Cooking Light March 2016

Gallery

Dylan + Jeni; Styling: Scott Horne

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 8 (serving size: about 6 ounces salmon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.

  • Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.

  • Bake salmon at 450° in center of oven 26 minutes or until desired degree of doneness. Serve hot or at room temperature.

Nutrition Facts

387 calories; fat 17.4g; saturated fat 4.1g; mono fat 7.6g; poly fat 4.2g; protein 48g; carbohydrates 6g; fiber 0g; cholesterol 116mg; iron 1mg; sodium 527mg; calcium 29mg; sugars 4g; added sugar 4g.
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