Becky Luigart-Stayner
4 servings (serving size: 1 fillet and 1 1/2 tablespoons topping)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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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Ratings & Reviews

MJHammonds's Review

October 18, 2014
In the time it would take you in a restaurant for this dish to be prepared and brought to you, you can make it. Few ingredients that work really well together, and VERY easy to make. And you'll save at least $30 doing it yourself.

dory92064's Review

February 06, 2010
For such an easy recipe it delivers wonderful flavor. Definitely a keeper for everyday meal and for company. Used wild salmon from Trader Joe's, grey sea salt and fresh tarragon. I served this with fresh peas, and CL Cauliflower & Potato Sabzi with Spices and a bottle of Pinot. It was a great meal that came together quickly.