Slow Roasted Herb Salmon
1 teaspoon extra-virgin olive oil
1 ½ lbs. thick Fresh Farm Scottish salmon fillets
1 small bunch of fresh thyme sprigs
1 – 2 Tablespoons fresh chopped chives
4 heaping tablespoons Greek yogurt
Preheat the oven to 275° F. Brush baking dish lightly with half of the olive oil.
Arrange the fish fillets skin side-down in the pan. Rub the top with the remaining olive oil. Sprinkle fillets lightly with salt. Tuck half the thyme sprigs under the fish and place the remainder on top.
Roast for 15 to 35 minutes, until a two-pronged kitchen fork inserted in to the thickest part of the fish meets with no resistance, the flesh separates easily from the skin, and is just beginning to flake when you poke into it. An instant-read thermometer should read 120° F. Sprinkle fillets with additional fresh herbs, like thyme & chives before serving, if desired.
Serve it warm with Greek yogurt mixed with herbs or cold over salad greens. Enjoy!