FrenchMedium · Hot
Lemon and Thyme Roasted Salmon
Salmon rested in olive oil, rubbed with garlic, and laid over thyme before it meets the heat of the oven — there is nothing here to distract from the fish itself. Lemon brightens everything at the end, cutting through the richness the way a sea breeze cuts through a warm afternoon. Simple, yes, but the kind of simple that comes from knowing exactly what is needed.
Prep
15 min
Cook
25 min
Rest
5 min
Total
45 min
Method
Season the Salmon
1
Pat the salmon dry with paper towels and place on a roasting tray. Let it come to room temperature for 10 minutes.
3
Roast
6
Roast in a preheated oven at 200°C for 18–22 minutes, until the flesh is opaque and flakes gently at the thickest part.
Rest and Finish
7
8
9
Scatter the parsley over the top and serve with crusty bread or roasted potatoes to soak up every drop of that lemony herb oil.
C
Nutri-Score
Fair balance
A–E · lower is better · score 5
Calories
579
per serving
High in protein · 41gLow sugar · 2g
Protein
41g
Carbs
5g
Fat
43g
Sat. fat
10g
Fiber
2g
Sugar
2g
Sodium
1362mg
High ProteinOmega 3 RichMediterranean Diet
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
2.9
per serving
ECarbonAEU all-round· carbon sets the grade
Water
0.8m³
Land
56Pt
Runoff
0.3g P
salmon fillet, skin-on drives 95% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
5
Sour
2
Bitter
1
Spicy
Textures
TenderSilkyFlaky
Aromas
HerbalCitrusButteryGarlicky
Kitchen Equipment
Primary Tool
Roasting TrayCounter FootprintSmall
Safety & Storage
Cooking Temperature
Salmon must reach an internal temperature of 145°F (63°C) to ensure food safety. Use a probe thermometer at the thickest part of the fillet.
Cross Contamination
Use separate cutting boards and utensils for raw salmon. Wash all surfaces, hands, and tools with hot soapy water after handling raw fish.
Storage
Cool leftover salmon within 2 hours and refrigerate at 40°F (4°C) or below. Consume within 3 days. Reheat to 165°F (74°C) before serving.
High Risk Population
Pregnant women, young children, elderly, and immunocompromised individuals should consume only fully cooked fish that has reached safe internal temperature.
Handling
Keep raw salmon refrigerated until ready to use. Do not let salmon sit at room temperature for more than 2 hours total (including prep time and resting).
Allergen Warning
Butter is used in this recipe. Verify all guests have no dairy allergies or lactose intolerance before serving.
Pro Tips
Technique
Let your salmon rest at room temperature for ten minutes before it goes into the oven. It ensures even, gentle cooking — like letting a good wine breathe before you pour it.
Substitution
No fresh thyme? Dried will do in a pinch, but use half the amount — dried herbs are more concentrated, and you want the thyme to whisper rather than shout over the lemon.
From the chef
Salmon rewards restraint. A rub of garlic and lemon zest, a generous pour of olive oil, thyme sprigs laid beneath and over the fillet, then into a hot oven for twenty minutes — nothing here fights the fish, nothing crowds it. The flesh goes opaque and flakes gently at the thickest part, the thyme releases its resin into the roasting juices, and a final squeeze of lemon cuts through the richness the way a sea breeze cuts through a warm afternoon. Scatter parsley over it, spoon the pan juices back across, and bring it to the table just as it is.
TagsLemon
AllergensFishMilk
Source: generated · May 30, 2026