Salmon with Tarragon and Capers

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10 min


4 servings

* PLUS Cooking time: 1 minutes, Roasting Time: 12 minutes


  • 4 salmon fillets , about 180 g each
  • 2 tsp olive oil
  • 1 pinch salt and pepper
  • 1 small shallot
  • 1 lemon
  • 2 tbsp olive oil
  • 1 to 2 tbsp chopped fresh tarragon or basil
  • 1 tsp capers , drained and rinsed


  • Preheat oven to 425F (220C). Line a baking sheet with foil. Place fillets on foil, skin-side down. Brush tops of fish with oil and lightly sprinkle with salt and pepper. Bake in centre of oven until a knife tip inserted into thickest part of fish comes out warm, 12 to 15 min.
  • Meanwhile, finely chop shallot for sauce. Finely grate 1/2 tsp (2 mL) peel from lemon and squeeze out 2 tsp (10 mL) juice. Heat oil in a small frying pan or saucepan over medium heat. Add shallots. Stir until softened slightly, 1 to 2 min. Remove from heat. Stir in lemon peel and juice, tarragon and capers. Remove salmon to plates, leaving skin on foil. Spoon sauce over each. Garnish with a few curls of lemon peel and sprigs of fresh tarragon, if you wish. Wonderful with steamed asparagus and rice.

Nutrition (per serving)

  • Calories
  • 324,
  • Protein
  • 26 g,
  • Carbohydrates
  • 0.6 g,
  • Fat
  • 23.5 g,
  • Sodium
  • 93 mg.

Our salmon recipe is fuss-free; just toss fish in the oven for a quick roast and whip up the briny caper vinaigrette while it’s cooking.


line the baking sheet with foil and measure out the olive oil, tarragon and capers.