King salmon's rich, firm flesh needs little more than heat and seasoning. These skin-on fillets roast quickly while the skin crisps, giving you dinner in under twenty minutes from a shelf of one.

Serves 2. 20 minutes, 5 at the stove.

About 2610 calories a serving, 243 g protein, 6 g carbohydrate, 173 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Pat the two salmon fillets dry with paper towels, then set them skin-side down on a sheet pan. Rub 1 tablespoon oil over the flesh, scatter 2 cloves sliced garlic across both fillets, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Roast for twelve to fourteen minutes until the flesh flakes easily when pressed and the thickest part reaches 145°F [63°C].13 min
3. While the salmon roasts, melt 1 tablespoon butter in a small pan over low heat, add 1/2 teaspoon dried thyme, and squeeze in juice from half the lemon. When the salmon comes out, drizzle this butter over each fillet and serve with lemon wedges cut from the remaining half.

Note Swap the thyme for dill if you have it. Leftovers keep three days refrigerated and are fine cold the next day. Serve with roasted asparagus or a sharp green salad dressed with the remaining lemon juice.