Slow-Baked Salmon with Meyer Lemon Olive Oil and Thyme

1 1/2 TBSP Meyer Lemon Olive Oil

4 6 to 8 oz. boneless salmon fillets, skin on

1 TBSP chopped fressh thyme

zest of 1 lemon

Kosher Salt and freshly ground pepper

4 lemon wedges for serving

Preheat oven to 275 degree F. Line a rimmed baking sheet with aluminum foil. Brush salmon with 1/2 TBSP of Meyer Lemon Olive OIl. Place salmon fillets, skin side down on prepared baking sheet. Mix remaining lemon olive oil, thyme, and lemon zest in small bowl. Spread thyme mixture over fillets equally divided. Season with salt and pepper. Let stand 10 minutes to allow flavors to fuse. 

Bake salmon until just opaque in center, about 15 t0 20 minutes. Serve with lemon wedges.

Adapted from Bon Appetit 2011