Roasted Salmon


10 Thyme sprigs

1 (3-pound) Salmon fillet, bones removed.

1/4 cup Dijon mustard

2 tablespoons Honey

1 teaspoon Vinegar

2 teaspoons Fresh thyme leaves

1 teaspoon Sea salt

1/2 teaspoon Pepper

1 Lemon, sliced thinly

Preheat oven to 450.
Line a baking pan with parchment paper.
Arrange thyme sprigs in a row on the parchment.
Place salmon, skin side down, on top of thyme.
Combine mustard, honey, and vinegar in a bowl.
Brush mixture over the salmon.
Sprinkle salmon with 2 teaspoons thyme leaves, salt and pepper.
Arrange lemon slices over salmon.
Bake for 25 minutes.
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