Salmon Baked in Cream with Sweet Bay, Thyme, and Dill

 

4 (6-ounce) wild-caught salmon fillets

4 bay leaves

1 C. heavy cream

2 T. chopped fresh thyme leaves

2 T. chopped fresh dill

 

Preheat the oven to 400°F.  Place the salmon fillets in a single layer in a small baking dish or gratin dish. Top each fillet with a bay leaf. Pour the heavy cream over the salmon and sprinkle with the thyme and dill. Bake until the fish flakes easily when pierced with a fork and the cream thickens, about 15 minutes. Discard the bay leaves and serve, spooning warm cream and herbs over the fish.