Salmon with Thyme and Three-Lemon Crème Fraîche

Ingredients

• 1 bunch fresh thyme sprigs, plus 2 teaspoons picked thyme leaves
• 1/2 lemon, thinly sliced, plus 1 tablespoon juice and 1 teaspoon zest from the other half
• 3 to 4 large boneless skinless salmon filets, about 4 to 6 ounces each
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped preserved lemon
• 1/2 cup crème fraîche

Directions

1. Heat the oven to 350 degrees F, and cover a rimmed baking sheet with aluminum foil. In the middle of the sheet, make a bed of the thyme sprigs and lemon slices that is roomy enough for the salmon. Coat the salmon all over with olive oil, then season it with salt and pepper. Set the fish over the lemon and thyme, and slide the pan into the oven. Cook until an instant read thermometer shows 125 to 130 degrees F for medium-rare, or 140 degrees F for medium, about 15 to 25 minutes. Take the salmon out of the oven and let it sit for at least 5 minutes, or leave it until it reaches room temperature.
2. In a bowl, combine the picked thyme, lemon juice, lemon zest, the preserved lemon if you are using it, and the crème fraîche. Add salt and pepper to taste. Spoon the lemon sauce alongside the salmon, whether you are serving it warm or at room temperature.