Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
4 servings (serving size: 1 fillet and 1 1/2 tablespoons topping)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

295 calories; calories from fat 44%; fat 14.4g; saturated fat 2.5g; mono fat 6.9g; poly fat 3.2g; protein 35.5g; carbohydrates 3.5g; fiber 0.8g; cholesterol 111mg; iron 1.1mg; sodium 376mg; calcium 15mg.
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