Slow Roasted Salmon from Epicurious

Slow Roasted Salmon recipe from Epcurious

INGREDIENTS

1. • 1 1/2 tablespoons extra-virgin olive oil, divided
   • 4 6-to 8-ounces boneless salmon fillets, skin on (I used one fillet, 1.3 pounds, ~1" thick in center)
   • 1 tablespoon chopped fresh thyme (from back yard)
   • Zest of 1 lemon (didn't have a lemon, so I used a small splash of juice)
   • Kosher salt and freshly ground black pepper
   • 4 lemon wedges (for serving)

PREPARATION

1. 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.
2. Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
2. Notes: Mine was undercooked at 18 minutes. I left it in for an additional 10 and it was perfect. I didn't allow specifically for any more cooking time but it took a few minutes to dish things onto the plates and slice 2 pieces of salmon.   Delicious! Even Mark thought so and said I could add this to my usual rotation of dinner options. 

I served it with just one side--egg noodles with sauce made of oil, a few pepper flakes, supergreens and garlic stir-fried, about half a can of diced tomatoes added next, and a generous sprinkling of fresh parm plus S and P stirred in, then added again on the top after the sauce warmed a bit.

Next time I will use the lemon zest and have extra for squeezing on finished dish.  I didn't think the salmon needed more, so may not use to, but we will see. :-)