Salmon with Thyme, Lemon Butter and Almonds
For the original recipe and instructions, see “Salmon with Thyme, Lemon Butter and Almonds” at cooking.nytimes.com
Ingredients
- 1 tablespoon vegetable oil
- 1 4-pound salmon, cleaned and scaled, head and tail removed
- 2 scallions, trimmed
- 1 small bunch (about 1/2 cup) fresh thyme
- 6 tablespoons melted butter
- 1 tablespoon sea salt
- ⅓ cup sliced almonds
- Juice of half a lemon
Recipe copyright
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