Attention all you salmon lovers. You simply can’t get much more simple than this recipe! Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple, yet flavorful meal.
Instead of six fillets, we only cooked four, but kept the portions of the remaining ingredients the same. We didn’t have much leftover, but what there was, was perfect as a dressing for the accompaniment of steamed asparagus.
Roasted salmon with Mustard and Tarragon
- 1/4 cup mayonnaise
- 1 Tbs. plus 1 tsp. coarse-grained Dijon mustard
- 2 tsp. fresh lime juice
- 2 tsp. finely chopped fresh tarragon
- 6 6-oz. center-cut, skin-on salmon fillets
- Kosher salt
- Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with foil.
- In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon.
- Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).
- Roast the salmon until just cooked through, 10 to 14 minutes. (To test for doneness, poke a paring knife all the way through the thickest part of one fillet and hold it there for 5 seconds. Then touch the flat side of the knife gently to your lower lip. If the knife feels warm, the fish is cooked through.)
- Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates.
Round out the meal with asparagus and/or some sort of potato.
Adapted from a recipe