Salmon with lemon-tarragon vinaigrette
* PLUS Roasting Time: 15 minutes
Our succulent side of salmon - which requires a mere 15 minutes of roasting - gets dressed for spring in a fresh-tasting vinaigrette made while the fish is cooking.
1.5 to 2 kg
- Preheat oven to 450F (230C). Trim and discard ends from onions, then slice in half crosswise. Line a baking sheet with foil. Do not oil. Place salmon on foil and scatter onions around it. Sprinkle both with salt. Roast in centre of oven until a knife tip inserted in centre of salmon and held there for 5 sec comes out warm, about 15 min.
- Meanwhile, squeeze ¼ cup (50 mL) juice from lemons into a medium bowl. Whisk in garlic and Dijon. Slowly whisk in oil. Stir in tarragon and capers. Remove cooked salmon to a serving platter that has sides deep enough to hold the vinaigrette. (To serve fish without skin on, slip two wide spatulas between skin and salmon, then carefully lift, leaving skin on foil.) Scatter onions around fish. Drizzle with about half of the vinaigrette and serve the remainder alongside the meal. Excellent with steamed bok choy or braised fennel.
Nutrition (per serving)
- 26 g,
- 2 g,
- 24 g,
- 0.4 g,
- 122 mg.