Ingredients:

  • 1.5 lbs side of salmon
  • 1 large lemon, half sliced into rounds and half juiced
  • 3 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tsp fresh thyme leaves
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 350°F. Remove the salmon from the refrigerator 15 minutes prior to cooking to reach room temperature. Pat the surface completely dry with paper towels.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, dill, and thyme to create the herb infusion.
  3. Place the salmon on a large rimmed baking sheet lined with parchment paper. Brush the herb and oil mixture generously over the flesh.
  4. Season the salmon with kosher salt and cracked black pepper. Layer the lemon slices across the spine of the fish.
  5. Slide the tray into the center rack of the oven. Bake for 20 minutes, or until the internal temperature reaches 145°F (63°C) for medium.
  6. Remove from the oven and allow the salmon to rest for 5 minutes. The carry-over heat will maintain the internal temperature for a perfect velvety texture.