Roast Salmon with Tomatoes and Tarragon

Becky Luigart-Stayner

These fillets are cooked skin side up to prevent them from drying out as they roast. Once they're cooked, the skin comes off easily, and the fillets can be flipped right side up and served with the chopped tomato.

Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 44%
  • Fat: 14.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 3.2g
  • Protein: 35.5g
  • Carbohydrate: 3.5g
  • Fiber: 0.8g
  • Cholesterol: 111mg
  • Iron: 1.1mg
  • Sodium: 376mg
  • Calcium: 15mg

Ingredients

  • 4 (6-ounce) salmon fillets (about 1 1/2 inches thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped seeded peeled tomato (about 1 pound)
  • 2 teaspoons low-sodium soy sauce
  • 2 1/2 teaspoons coarsely chopped fresh or 3/4 teaspoon dried tarragon
  • 2 teaspoons Dijon mustard
  • Tarragon sprigs (optional)

Preparation

  1. Preheat oven to 425°.
  2. Sprinkle salmon fillets with salt and pepper. Place the fillets, skin sides up, in a large skillet or small roasting pan. Spoon chopped tomato around fillets, and drizzle fillets with soy sauce. Wrap handle of skillet with foil, and bake the fillets at 425° for 12 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets, and discard skin. Remove fillets from pan, and keep warm. Add the chopped tarragon and mustard to tomato, stirring well. Spoon tomato mixture over fillets. Garnish with tarragon sprigs, if desired.
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