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.
Author: Jenny McGruther
1cupheavy cream(not ultrapasteurized)
4 to 6ounceswild-caught salmon fillets
2tbspchopped fresh dill
2tbspchopped fresh marjoram
¼cupchopped 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.
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