Swimming a pool of fresh cream and seasoned with fragrant herbs, baked salmon makes for a satisfying and deeply nourishing supper. Simple food is often the best food. Indeed, good food needn’t be complicated. When you rely on wholesome ingredients of the best quality you can reasonably afford, the simplest of preparations will illuminate their natural beauty. In simple preparations, as in this 4-step recipe for baked salmon in cream and herbs, allow the full, but often quite subtle, flavors of individual ingredients to shine.
A sacred food in many cultures, wild-caught salmon is rich in life-sustaining nutrients particularly omega-3 fatty acids which play a role in multiple aspects of human health. Omega-3 fatty acids are thought to play a roll in emotional and cognitive health, cardiovascular health, proper vision, proper immune function and may even offer anticarcinogenic properties. Cream, particularly from cows fed exclusively on fresh and lush grasses, is rich in a substance called conjugated linoleic acid which is known for its anticarcinogenic properties while fresh herbs are remarkably good sources of antioxidants.
In this way, a simple preparation of salmon baked in fresh cream and herbs is as nourishing for your body as it is satisfying for your tastebuds. Real food tastes and feels good, as it should. Good health requires no denials, no deprivations; rather, it needs but an enjoyment of simple pleasures derived from food grown, prepared and served as nature intended.
Where to buy sustainable seafood.
You can typically find sustainable sourced seafood in well-stocked health food stores; however, selection is limited. You can also find sustainable seafood in bulk online (see sources) and save on overnight shipping costs.
recipe for baked salmon with cream & herbs
By January 28, 2010Published:
- Yield: 04 Servings
- Prep: 05 mins
- Cook: 20 to 30 mins
- Ready In: 25 mins
Wild-caught salmon, rich in omega-3 fatty acids, combines with fresh herbs and cream for a simply but deeply satisfying supper. Complete the meal with a vibrant, pepper arugula salad seasoned with unrefined sea salt and a fruity unrefined extra virgin olive oil.
- 1 cup heavy cream (not ultrapasteurized)
- 4 to 6 ounces wild-caught salmon filets
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh marjoram
- 1/4 cup chopped fresh thyme
- Preheat the oven to 350 degrees Fahrenheit.
- Pour fresh, heavy cream over salmon filets.
- Sprinkle fresh dill and thyme over the cream-drenched salmon and bake in an oven preheated to 350 degrees Fahrenheit for 20 to 30 minutes or until salmon is firm and flakes easily.
- Serve immediately.