Easiest Way to Make Appetizing Salmon with Thyme and Three-Lemon Crème Fraîche

Salmon with Thyme and Three-Lemon Crème Fraîche. [Photograph: Kerry Saretsky] This is the perfect light meal to counter Christmas pound-packing. A simple roast slab of salmon, slow-baked on a bed of lemon and thyme, is served hot or room temperature with a whisk-together sauce of crème fraîche, fresh thyme, and lemon in three forms: lemon zest, lemon juice, and minced preserved lemon. If the salmon is hot, the cream melts and pools in the cracks in the cooked fish.

Salmon with Thyme and Three-Lemon Crème Fraîche » 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. If you're looking for Salmon with Thyme and Three-Lemon Crème Fraîche recipe, look no further! You can have Salmon with Thyme and Three-Lemon Crème Fraîche using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Salmon with Thyme and Three-Lemon Crème Fraîche

1. You need 1 bunch of fresh thyme sprigs, plus 2 teaspoons picked thyme leaves.
2. Prepare 1/2 of lemon, thinly sliced.
3. Prepare 1 tbsp of juice.
4. You need 1 tsp of zest from the other half.
5. It's 3 of to 4 large boneless skinless salmon filets about 4 to 6 ounces each.
6. You need 1 tbsp of olive oil.
7. Prepare to taste of salt and pepper.
8. Prepare 2 tbsp of finely chopped preserved lemon.
9. Prepare 1/2 cup of crème fraîche.

We provide you only the best Salmon with Thyme and Three-Lemon Crème Fraîche recipe here. We also have wide variety of recipes to try. Make a bed of the bunch of thyme and the sliced lemon. Season the salmon and the thyme and lemon bed with the olive oil, and season the salmon with salt and pepper.

Salmon with Thyme and Three-Lemon Crème Fraîche instructions

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..

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