Almond-Baked Salmon with Lemon and Thyme - Mandelbakad laxfilé med citron och timjan

ALMOND-BAKED SALMON WITH

LEMON AND THYME

Mandelbakad laxfilé med citron och timjan

Serves 4

4 pieces salmon fillet, each approx 5 oz

oil for the pan

salt, pepper

0.4 cup almonds

2 tablespoons fresh thyme

3½ oz butter

1 lemon

Potato wedges:

2 lbs firm potatoes

3 tablespoons olive oil

2 pinches sea salt

black pepper

For serving:

creme fraiche

Preheat the oven to 390F.

Wash and peel the potatoes if necessary. Cut in wedges and lay them out on a paper-lined baking pan. Drizzle with olive oil and flavor to taste with salt and pepper. Bake in the middle of the oven until tender and golden brown, 25 to 30 minutes.

Chop almonds and thyme and stir into the butter.

Drizzle some oil in an oven pan, put in the fish and flavor with salt and pepper on all sides. Spread the almond butter on the fish. Cut the lemon in wedges and put them around. Bake next to or below the potatoes until the salmon is done, about 12 to 15 minutes.

Serve the salmon with the potatoes, drizzle with the melted butter from the pan and some fresh lemon juice. You can also add a dab of creme fraiche if you wish. For info on creme fraiche, see another post in this blog where I talk about what we normally use when cooking here in Sweden.

Enjoy!

Bella