Slow-baked Salmon with Lemon and Thyme

This is very good, and very easy. I got the original recipe from the May 2011 issue of Bon Appetit - I've amended it here to serve 1. Because I don't like to share. 

Technique: Slow-baking Salmon
Baking the salmon longer at a lower temperature melts the layers of fat in the fish much more slowly, resulting in an extra moist, extra tender fillet.

Ingredients:

• 1 tbsp. olive oil, divided
• 1 salmon fillet, skin on
• 1 tsp. chopped fresh thyme
• lemon zest (from about a 1/4 a lemon)
• salt (preferably pink) and fresh ground black pepper, to taste
• lemon wedges (for serving)

Directions:
Preheat oven to 275. Line a rimmed baking sheet with aluminum foil (for easy cleanup). Brush with 1/2 tbsp. of oil. Place salmon fillet, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillet. Season with salt and pepper to taste. Let stand 10 minutes to allow flavors to meld.
Bake until salmon is just opaque in center, 15-18 minutes. Serve with lemon wedges.