INGREDIENTS

• 1 bunch fresh thyme, plus 2 tablespoons thyme leaves
• 1/2 lemon, thinly sliced, plus the juice and zest of the other half
• 1 pound salmon, boneless and skinless
• 1 tablespoon olive oil
• Salt and pepper
• 2 tablespoons finely chopped preserved lemon
• 1/2 cup crème fraîche

PROCEDURE

Preheat the oven to 350 degrees F.  Make a bed of the bunch of thyme and the sliced lemon.  Season the salmon and the thyme and lemon bed with the olive oil, and season the salmon with salt and pepper.  Place the salmon on the lemon and thyme, and roast for 25 minutes. Stir together the remaining thyme, lemon, preserved lemon, and crème fraîche with the salt and pepper.  Serve the salmon either hot or at room temperature with the lemon sauce.print this recipe