This is the first time I had come across a recipe that called for baking salmon in cream. While the recipe doesn’t call for salt and pepper, the salmon really needs it. The flavors are subtle but very tasty.
- 4 (6-ounce) wild-caught salmon fillets
- 4 bay leaves
- 1 cup heavy cream
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh dill
Preheat the oven to 400°F.