ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Salmon with Tomato Sauce

Rita Maas
Yield 4 servings

Ingredients

  • Fresh tarragon
  • Capers
  • Finely grated lime rind
  • 1 (26.5-ounce) package vacuum-packed chopped tomatoes
  • 4 salmon fillets (about 6 ounces each)
  • Lime wedges

Nutrition Information

  • calories 312
  • fat 13 g
  • satfat 3 g
  • monofat 6 g
  • polyfat 3 g
  • protein 38 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 87 mg
  • iron 1 mg
  • sodium 575 mg
  • calcium 55 mg

How to Make It

  1. Preheat oven to 375°. Combine 1 tablespoon tarragon, 2 tablespoons drained capers, 1/4 teaspoon rind, and tomatoes in an 8-inch-square baking dish; season with salt and pepper. Place salmon, skin side down, on mixture; sprinkle with salt and pepper. Cover with foil. Bake at 375° for 15 minutes; uncover and bake 20 additional minutes, or until the fish flakes easily. Divide sauce among 4 plates; place a salmon fillet on each. Garnish with lime wedges.