Serves 4
25 min
Salmon Baked in Cream With Sweet Bay, Thyme, and Dill
Recipe GLPRcf7362e5659fb5
Wild-caught salmon fillets are nestled in a fragrant bed of fresh herbs and rich cream, then gently baked until the fish is tender and flakes easily. This elegant Nordic-inspired dish comes together in just 25 minutes, making it perfect for a weeknight dinner or special occasion. The herbaceous notes of bay leaf, thyme, and dill infuse the cream sauce, creating a luxurious and naturally low-carb meal.
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Ingredients
4 (6-ounce) wild-caught salmon fillets
1 cup heavy cream
4 bay leaves
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh dill, chopped
Directions
Preheat your oven to 400°F (200°C).
Pat the salmon fillets dry with paper towels and arrange them skin-side down in a baking dish large enough to fit all four fillets comfortably.
Place one bay leaf on top of each salmon fillet.
Pour the heavy cream evenly around the salmon fillets, ensuring it surrounds but does not completely submerge them.
Sprinkle the chopped fresh thyme and dill over the salmon and cream.
Transfer the baking dish to the preheated oven and bake for 12–15 minutes, until the salmon reaches an internal temperature of 145°F (63°C) at its thickest point and flakes easily with a fork.
Remove from the oven and discard the bay leaves. Serve the salmon hot with the warm cream sauce spooned over each fillet.
