Award-winning food educator and cookbook author Jennifer McGruther’s The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions. But don’t think that means these highly nutritious recipes are for dieters: this salmon in cream sauce is about as satisfying as it gets.
A rich and buttery fish, salmon pairs beautifully with cream. While heavy cream may threaten to overpower the delicate nature of most fish, salmon’s distinct flavor shines, and the cream melts into a simple sauce as it bakes. A sprinkling of parsley and dill infuse the rich sauce with a sparkle of brightness.
- 4 (6-ounce) wild-caught salmon fillets
- 4 bay leaves
- 1 cup heavy cream
- 2 tablespoons fresh thyme leaves, chopped
- 2 tablespoons fresh dill, chopped
- Preheat the oven to 400°F.
- Place the salmon fillets in a single layer in a small baking dish or gratin dish.
- Top each fillet with a bay leaf.
- Pour the heavy cream over the salmon and sprinkle with the thyme and dill.
- Bake until the fish flakes easily when pierced with a fork and the cream thickens, about 15 minutes.
- Discard the bay leaves and serve, spooning warm cream and herbs over the fish.
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