Salmon with Thyme and Three-Lemon Crème Fraîche

Name: Salmon with Thyme and Three-Lemon Crème Fraîche
Cuisine: American
Ingredients: 1 bunch fresh thyme sprigs, plus 2 teaspoons picked thyme leaves; 1/2 lemon, thinly sliced; 1 tbsp juice; 1 tsp zest from the other half; 3 to 4 large boneless skinless salmon filets about 4 to 6 ounces each; 1 tbsp olive oil; to taste salt and pepper; 2 tbsp finely chopped preserved lemon; 1/2 cup crème fraîche

Brenda @cook_3128549

Texas

Awesome! Love the lemony sauce!

Brenda @cook_3128549

Texas

Awesome! Love the lemony sauce!

Saved

Ingredients

1 bunchfresh thyme sprigs, plus 2 teaspoons picked thyme leaves
1/2lemon, thinly sliced
1 tbspjuice
1 tspzest from the other half
3to 4 large boneless skinless salmon filets about 4 to 6 ounces each
1 tbspolive oil
to tastesalt and pepper
2 tbspfinely chopped preserved lemon
1/2 cupcrème fraîche

Saved

Steps

1

Preheat the oven to 350°F.
2

Line a rimmed baking sheet with aluminum foil. Place thyme sprigs and sliced lemon in a pile in the center of the baking sheet large enough to hold the salmon.
3

Rub salmon on all sides with olive oil and season with salt and pepper. Place salmon on top of thyme/lemon bed and transfer to oven.
4

Roast until the internal temperature registers 125 to 130°F on an instant read thermometer for medium-rare or 140°F for medium, 15 to 25 minutes.
5

Remove from oven and allow to rest at least 5 minutes, or allow to cool to room temperature.
6

Stir together the thyme leaves, lemon juice, lemon zest, preserved lemon (if using), and crème fraîche. Season with salt and pepper.
7

Serve the salmon either hot or at room temperature with the lemon sauce.