Easy Slow-Roasted Salmon

1 tsp. olive oil
2 salmon filets (about the size in the photo , 5 oz. each)
Salt and pepper
Sprigs of fresh thyme (optional)
Chopped fresh herbs mixed with plain Greek yogurt to serve (also optional)

Preheat oven to 275 degrees F. Brush a baking dish with half the olive oil. Arrange salmon skin-side down in the pan and rub with the remaining olive oil. Sprinkle lightly with salt and pepper. If you’re using them, tuck thyme sprigs under the fish and on top.

Roast for 15 to 35 minutes, until a fork inserted in the thickest part of the fish meets with no resistance and the flesh separates easily from the skin. (My filets were done in 20 minutes.) An instant-read thermometer should read 120 degrees F. Don’t worry if the top of the fish has a slightly transparent, raw look. This is a result of the low-roasting temperature. It will be cooked inside.

Serve warm or at room temperature. If desired, top each serving with plain Greek yogurt mixed with chopped herbs (dill would be good), and with lots of fresh lemon slices.

WW SP for 5 oz.– 5