Slow-Baked Salmon with Lemon and Thyme
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)
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 Asparagus
24 large asparagus spears (about 2 pounds), trimmed and peeled
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
8 Sliced Garlic
Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat with sliced garlic. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
Transfer asparagus to a platter.
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