Orange Rosemary-Thyme Salmon

• Seafood

  • 1 1/2 lb Salmon

• Produce

  • 4 Garlic cloves
  • 1 Orange, fresh slices
  • 1 tbsp Rosemary, Fresh
  • 2 tbsp Thyme, fresh
  • 1 Thyme, sprigs

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1 tablespoon and 1 teaspoon freshly squeezed lime juice

Found on juliasalbum.com

Ingredients

• 1.5 lb salmon (about 2 or 3 salmon fillets)
• 1 tablespoon olive oil
• salt
• 3 tablespoons honey
• 1 tablespoon and 1 teaspoon freshly squeezed lime juice
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme (stems removed), chopped (or use 1 tablespoon dried thyme)
• 1 tablespoon fresh rosemary (stems removed), chopped (or use 1 teaspoon dried rosemary)
• fresh orange slices
• thyme sprigs, optional

Directions

• Preheat oven to 400 F.
• Pat dry salmon. Brush with 1 tablespoon of olive oil from all sides. Season with salt. Place each salmon fillet on a large piece of foil (separate foil for each salmon fillet).
• In a small bowl, combine honey, lime juice, chopped garlic, chopped thyme and chopped rosemary. Mix to combine.
• Spread this mixture over the salmon.
• Then, top each salmon fillet with an orange slice. Top with thyme sprigs (optional).
• Fold all sides of each foil to create loose foil packets (leaving room for air to circulate inside the packet) with salmon fillet inside each packet.
• Place foil packets on the rimmed baking sheet. Bake at 400 F for 15-20 minutes.
• Remove the baking sheet from the oven. Carefully remove salmon from foil, separating the salmon from the skin which will remain stuck to the foil. Place the salmon onto a serving plate. Carefully scoop the sauce remaining in the foil packet and pour over the salmon.