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