Recipe by Jennifer Chandler from Simply Suppers
Give this simple supper recipe a try! You can also make extra and toss with some whole grain cous cous for a quick lunch.
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons dry white wine
- 2 tablespoons olive oil
- 1 shallot, peeled and thinly sliced into rounds
- 1 lemon, thinly sliced into rounds
- 4 sprigs fresh thyme
- 4 boneless salmon fillets (4 to 6 ounces each)
- Kosher salt and freshly ground black pepper
- 1. In a shallow non-reactive baking dish whisk together the lemon juice, white wine, and oil. Scatter the shallots, lemon slices, and thyme sprigs evenly across the bottom of the pan. Place the salmon filets, flesh side down, into the pan. Cover and refrigerate for at least 30 minutes, but no longer than 1 hour.
- 2. Preheat the oven to 385 degrees.
- 3. Remove the pan from the refrigerator and let it stand until the fish is room temperature, about 10 minutes on your kitchen counter. Turn the fish over, so the flesh side is up and the skin side is down, and place it back in the marinade. Generously season the fish with salt and pepper. For medium-well salmon, bake the fish in the marinade for 25 to 30 minutes, or bake less until cooked to desired temperature. Serve immediately.
Variation: This same lemony marinade is also delicious with other types of light and flaky fish (such as tilapia, orange roughy, and halibut) as well as shellfish (scallops and shrimp). The cooking time may vary slightly depending on thickness.
Cooking Tip: When marinating anything in an acid such as lemon juice, wine, or vinegar be sure to use a non-reactive container. Cookware made from glass, plastic, ceramic, or stainless steel are all non-reactive and safe to use. (Plastic storage bags are also a great, mess-free option.) Avoid cookware made from aluminum or copper when marinating because those metals will react with the marinade and give your food a metallic taste.