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

Before you jump to Salmon with Thyme and Three-Lemon Crème Fraîche recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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The first change to make is to pay more attention to what you buy when you shop for food since it is likely that you have the tendency to pick up many of the things without thinking. For instance, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before purchasing? One healthy option that can give you a positive start to your day is oatmeal. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

As you can see, it is easy to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to salmon with thyme and three-lemon crème fraîche recipe. To cook salmon with thyme and three-lemon crème fraîche you only need 9 ingredients and 7 steps. Here is how you cook that.

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