So on Sunday I found a great recipe for salmon with rosemary and lemon. Unfortunately, the grocery store at 4 PM on Sunday was an absolute madhouse and they had run out of rosemary, ruining my dish. I decided to improvise. Next to where the rosemary should have been was a package of fresh thyme. I grabbed that and decided to see what would happen.
Top a 1 lb. piece of salmon with with some olive oil, 2 tbsp. of fresh thyme, 1 clove of minced garlic, the zest of an orange, salt, and a squeeze of that orange’s juice. Bake in a 450 oven for 15-25 minutes, depending on how thick your fish is (mine took 23 minutes, fyi).
Lemon is super expected when it comes to fish, but the orange is a very nice change of pace. Though I had no idea how it would work, the orange and thyme actually paired together nicely. I’ve served it two ways: on its own (alongside ravioli) and on top of a salad. Neither version disappointed.