Baked Salmon Fillet with Thyme and Lemon and since there wasn’t enough space in the title, I also added potatoes to complete the dish. A light, fresh, and delicate seafood main course that can also be prepared for special occasions. The secret touch is mine, the classic one that those who follow me already know, but if you don’t know it yet, you’ll have to discover it in the recipe and you’ll see it will make a difference.
The ingredients are a bit by feel, but I’ll leave the right doses for the perfect success of this dish.
- Difficulty: Easy
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Other, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Mid-August
Ingredients
- 4 salmon fillet
- 1.1 lbs potatoes
- to taste thyme
- to taste salt
- 1 lemon
- 1 clove garlic
- 3.4 oz olive oil
- 1 lemon (juiced)
Steps
For the marinade: To make the salmon tastier, I recommend a quick marinade. Place the salmon fillets in a baking dish. Separately, in a bowl or jar, combine lemon juice, minced garlic, salt, crumbled thyme, and olive oil. Mix everything well.
Drizzle the salmon with half of the prepared liquid and massage from all sides. If you like, add a pinch of pepper. Cover with plastic wrap and place in the refrigerator to marinate.
How to prepare the side dish: Wash the potatoes, peel them, and slice thinly. To speed up, you can also use a mandoline. Place in a large bowl and rinse under cold running water; you can also leave them soaking in water to release excess starch.
Bring a pot with salted water to a boil, immerse the potato slices, and blanch for 10 minutes. Once ready, drain and place in a baking dish, drizzling with the reserved emulsion. Mix well and place at the base of a baking dish.Once you have arranged the potatoes at the bottom of a baking dish or, as I did, more dishes, place the prepared salmon fillets on top and drizzle with the marinade liquid. If needed, add a little salt, oil, and thyme, and bake everything in a preheated oven at 356°F for 30 minutes static.
Until the potatoes form a crust and the salmon is golden.Once ready, our Baked Salmon Fillet with Thyme and Lemon is served with potatoes on individual plates. Enjoy your meal!
Baked Salmon Fillet with Thyme and Lemon
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