I don’t know about you but I can hardly believe it is already almost October. There is something about summer that makes time feel the need to speed by way too fast. I can’t say I am not ready for fall though. Although summer as a whole seems to have flown by there were some days in there where the heat made it feel like we had been in summer for 100 years.
My husband and I got a chance to escape the summer heat with a trip to San Francisco and the Pacific Northwest (post coming soon!). It was such a lovely time spent with some greatly missed friends. Between having some amazing seafood on the coast and reading Sprouted Kitchen’s post about Alaska and salmon I have been having some mad cravings for fish- especially salmon.
I found this recipe buried in my computer and though I can’t remember where it came from I do remember it was one of my favorites. You can’t beat the simplicity of these ingredients and the minimal time that it takes to prepare. At first glance you may think that this would produce something rather bland in flavor but I promise you that is not the case. It’s all in that slow cooking method!
For some other goodies: I finally got to watch Ernest & Celestine (twice) and fell in love with it. I can’t wait to share it with my future little ones someday. I’ve been reading The Girl Who Circumnavigated Fairyland in a Ship of Her Own Making and only being a third of the way into it I am already enchanted. I’ve been listening to TW Walsh’s album Songs of Pain and Leisure an embarrassingly amount lately. Oh and this video had me dying of cuteness.
Slow Baked Lemon & Thyme Salmon
- 1 lb of salmon, skin on
- 1 tbsp of fresh chopped thyme
- zest of 1 lemon
- 1 tbsp of extra virgin olive oil
- sea salt and pepper
- 2 lemon wedges (for serving)
1. Pre heat the oven to 275 F and line a baking sheet with parchment paper.
2. Place the salmon on the prepared baking sheet, skin side down.
3. In a small bowl mix together the chopped thyme, olive oil and lemon zest.
4. Evenly spread the thyme mixture over the salmon filet then season with salt and pepper.
5. Allow to stand for 10 minutes for flavors to meld then bake in the oven for 15-20 minutes or until salmon is just opaque in the center. Serve with lemon wedges.