Salmon with Thyme and Three-Lemon Crème Fraîche

Name: Salmon with Thyme and Three-Lemon Crème Fraîche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters crème fraîche; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, thinly sliced, plus 1 tablespoon juice and 1 teaspoon zest from the other half; 1 Tbsp olive oil; 2 Tbsps finely chopped preserved lemon (optional, see note above); 3 larges to 4 large boneless skinless salmon filets, about 4 to 6 ounces each; 1 bunch fresh thyme sprigs, plus 2 teaspoons picked thyme leaves

Salmon with Thyme and Three-Lemon Crème Fraîche might be just the main course you are searching for. One serving contains 271 calories, 26g of protein, and 17g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up crème fraîche, kosher salt and pepper, olive oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Place thyme sprigs and sliced lemon in a pile in the center of the baking sheet large enough to hold the salmon. Rub salmon on all sides with olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Olive Oil

Salmon

Lemon

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Place salmon on top of thyme/lemon bed and transfer to oven. 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.

Ingredients you will need

Salmon

Lemon

Thyme

Equipment you will use

Kitchen Thermometer

Oven

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

Equipment you will use

Oven

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

Ingredients you will need

Preserved Lemon

Salt And Pepper

Creme Fraiche

Thyme

Lemon Juice

Lemon Zest

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

Ingredients you will need

Salmon

Lemon

Sauce

Equipment

Ingredients

Servings:

118milliliters

crème fraîche 4servings

Kosher salt and freshly ground black pepper 1

lemon, thinly sliced, plus 1 tablespoon juice and 1 teaspoon zest from the other half 1Tbsp

olive oil 2Tbsps

finely chopped preserved lemon (optional, see note above)3larges

to 4 large boneless skinless salmon filets, about 4 to 6 ounces each 1bunch

fresh thyme sprigs, plus 2 teaspoons picked thyme leaves

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.