Charbroiled Salmon With Roasted Corn And Lemon Thyme Relish Recipes

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SLOW-BAKED SALMON WITH LEMON AND THYME



Slow-Baked Salmon with Lemon and Thyme image

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Bake     Easter     Quick & Easy     Low Cal     Mother's Day     Father's Day     Dinner     Lemon     Salmon     Healthy     Thyme     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 tablespoons extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)

Steps:

  • Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
  • Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

ROASTED SALMON WITH LEMON RELISH



Roasted Salmon with Lemon Relish image

This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 8

1/4 cup pine nuts
1/4 cup raisins
Slivered zest and juice of 1 lemon
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups, loosely packed)

Steps:

  • Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
  • Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
  • Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
  • Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
  • Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.

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