2 salmon filets
½ teaspoon dried sage
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
1 teaspoon olive oil
Lemon, quartered (optional)
Preheat the oven to 350ºF. Sprinkle the top each filet with sage, thyme, salt, and pepper. Heat olive oil in cast iron skillet over high heat (Note: I didn’t do this step in the pictures above, but would do it next time). Place each filet skin side up in the skillet, and sear for 1-2 minutes, until just crispy. Remove from heat. Wrap each filet in foil, pinching the edges to seal. I used parchment foil, but if just using regular foil, be sure to put a bit of cooking spray on the foil so the salmon won’t stick. Bake for 20-30 minutes, until the fish flakes apart easily. Serve with lemon wedges (optional).

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