8 thyme sprigs
1 1/2-pound skin-on salmon fillet (preferably sustainable), pin bones removed
1/4 cup country Dijon mustard
1 tablespoons honey
1/2 teaspoon white wine vinegar
1 teaspoons fresh thyme leaves
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, thinly sliced
Preheat oven to 450°
Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.
Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.
Bake salmon at 450° in center of oven for 20 minutes or until desired degree of doneness. Serve hot or at room temperature.
I like to serve this with roasted potatoes and steamed broccoli or green beans with garlic vinaigrette (see my sides and salads recipes for this one).