Salmon with Thyme and Three-Lemon Creme Fraiche
- 1 bunch fresh thyme sprigs, plus 2 teaspoons picked thyme leaves
- 1/2 lemon, thinly sliced, plus 1 tablespoon juice and 1 teaspoon zest from the other half
- 3 to 4 large boneless skinless salmon filets, about 4 to 6 ounces each
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped preserved lemon (optional, see note above)
- 1/2 cup crème fraîche
- This recipe is gluten-free
- Produce
- Lemon (1/2)
- Preserved lemon (2 tablespoons)
- Thyme, fresh sprigs (1 bunch)
- Seafood
- Salmon filets, large boneless skinless (3)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 tablespoon)
- Dairy
- Creme fraiche (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 27, 2012 (1 month ago).
72 people saved this recipe.
