- 1 lb Royal salmon fillet, skin on and boneless
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, thinly sliced
- 2 sprigs fresh thyme
Preheat your oven to 425°F.
Line a baking sheet with parchment paper.
Place the salmon fillet skin-side down on the parchment paper.
Drizzle the salmon with the olive oil and sprinkle it with the kosher salt and black pepper.
Arrange the lemon slices and thyme sprigs on top of the salmon.
Roast the salmon in the preheated oven for about 10-12 minutes, or until it's cooked to your desired level of doneness.
Remove the salmon from the oven and let it rest for a few minutes before slicing and serving.
This dish is best served with a side of roasted vegetables or a simple green salad. It's also delicious served cold as a part of a seafood platter or as a topping for sushi or poke bowls. Enjoy!