Sous Vide Salmon

I put salt and pepper and thyme on the salmon then drizzled a little olive oil in the bag (I also kept skin on for ease). Then I cooked with the sous vide for 45 minutes at 120 degrees. It was a different consistency than I am used to when I bake it so next time I would probably do 130 degrees. I served it with mashed potatoes and lemon butter sauce from Cooking Classy.

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