Preheat the oven to 425°F. Lay a 12-inch square piece of parchment paper on top of a 12-inch square piece of aluminum foil. Place the salmon in the center of the parchment. Season well on all sides with the salt. Drizzle with the oil, then sprinkle with the ginger and garlic. Place the sprig of thyme and lime slices on top of the fish. To form a packet, wrap the ends of the parchment and foil tightly around the fish and fold over twice to secure. Twist the ends and fold them under the fish. Place the packet on a rimmed baking sheet.

Bake for 15 minutes or until the salmon is flaky and no longer translucent in the center (the exact timing will depend on the thickness of the fillet). Open and eat right out of the parchment paper for a super simple dinner. (Be careful when opening the packet, as very hot steam will escape.)

Store in an airtight container, without the parchment paper, for up to 3 days. To reheat, place the fish in a baking dish in a preheated °F oven for 5 minutes or until warmed through.