1. Preheat your oven to 375° F and line a large baking sheet with foil. Place a second piece of foil on top to use to wrap the salmon. Lightly drizzle the top piece of foil with 1 tbsp olive oil and use a paper towel to grease the foil (just where salmon will rest) and mop up excess.
2. Remove the salmon from the fridge and let stand at room temperature for 10 minutes.
3. Meanwhile, place 5 thyme sprigs lengthwise in the foil. Thinly slice one lemon and place half of the slices on top of the thyme. Place salmon (skin-side down if using skin-on salmon) on top of lemon slices. Brush the top of the salmon with remaining olive oil.
4. Zest remaining lemon and sprinkle zest over top of the salmon. Juice the zested lemon on top of the salmon. Top with remaining thyme sprigs and fold over the foil to ensure salmon is completely enclosed.
5. Wrap the salmon with the foil, using extra to cover the top as needed. Beside the salmon foil packet, lay out the slices of prosciutto on the remainder of the foil lined baking sheet in a single layer. Bake in the middle of the preheated oven for about 12 minutes - remove from the oven and transfer prosciutto chips to a paper-towel lined plate. Return salmon to oven and back for another 6 to 12 minutes or until just cooked through (exact cook time with depend on thickness*)

Brussels Sprouts

1. While the salmon and prosciutto chips are baking, cut the Brussels sprouts in half lengthwise through the stem. Make a V-shaped incision at the base of each sprout half. Remove and discard any bruised outer leaves.
2. Heat 1 tbsp oil in a large skillet over medium high-heat. Once the pan is super-hot place half of the Brussels sprouts in the pan, cut side down. Reduce the heat to medium and cook until the bottoms are deeply golden, about 3 minutes. Flip the sprouts, sprinkle with a pinch of salt and cook on the other side for another 3-4 minutes. Transfer sprouts to a large bowl and repeat with remaining oil and sprouts.
3. Crumble the prosciutto chips into small pieces and add to the bowl with Brussels sprouts. Add the lemon zest and juice, toss to combine. Season with salt to taste. Serve immediately.