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.
Baked Salmon with Cream Recipe
Ingredients
- 1 cup heavy cream (not ultrapasteurized)
- 4 to 6 ounces wild-caught salmon fillets
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh marjoram
- ¼ cup chopped fresh thyme
Instructions
- 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.
Ruth says
Fixed this tonight with fresh herbs from our garden and a side of fresh spinach. It was delicious and so simple to fix.
Thanks!
Bethany ~ Sustainable Food For Thought says
Mmm! Just made this for dinner tonight to serve our guests, and it was delicious! Thanks very much...
marina says
Finally! I have found a salmon recipe that my husband and I love. I did changed it a little though, mainly because my oven was used for something else but I had to cook the defrosted salmon. I cut the filet in strips (skin and all), cooked it in ghee for a while in a skillet until browned, then added cream, sprinlked freeze dried thyme and dill, and simmered until the salmon stips flaked with a fork. It was so easy to make, and sooo yummy. I served it with cooked toasted buckwheat (available in russian or polish stores), the sauce was so good, I will be making this all the time now.
Melissa says
Just made this for dinner. I didn't have any marjoram, but it was still really good. I also added a sprinkle of pink Himalayan sea salt and freshly ground pepper. We had it with sauteed kale.