Salmon with Thyme and Three-Lemon Crème Fraîche
Salmon with Thyme and Three-Lemon Crème Fraîche

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, salmon with thyme and three-lemon crème fraîche. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Salmon with Thyme and Three-Lemon Crème Fraîche is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Salmon with Thyme and Three-Lemon Crème Fraîche is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook salmon with thyme and three-lemon crème fraîche using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Salmon with Thyme and Three-Lemon Crème Fraîche:
  1. Take 1 bunch fresh thyme sprigs, plus 2 teaspoons picked thyme leaves
  2. Get 1/2 lemon, thinly sliced
  3. Prepare 1 tbsp juice
  4. Take 1 tsp zest from the other half
  5. Prepare 3 to 4 large boneless skinless salmon filets about 4 to 6 ounces each
  6. Make ready 1 tbsp olive oil
  7. Get to taste salt and pepper
  8. Prepare 2 tbsp finely chopped preserved lemon
  9. Prepare 1/2 cup crème fraîche
Instructions to make Salmon with Thyme and Three-Lemon Crème Fraîche:
  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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