Baked Salmon Fillets with Lemon-Tarragon Vinaigrette

1. 1

   Preheat the oven to 375.

2. 2

   Line a rimmed baking sheet with foil.

3. 3

   Arrange the salmon fillets, skin side down on the baking sheet and season with salt and pepper.

4. 4

   Lay the lemon slices on the fillets, overlapping them slightly.

5. 5

   Roast the salmon for about 12 minutes, until just cooked through.

6. 6

   Meanwhile, in a small bowl, combine the lemon juice and shallot and let stand for 10 minutes.

7. 7

   Whisk in the olive oil and tarragon and season with salt and pepper.

8. 8

   Transfer the salmon to plates.

9. 9

   Spoon the tarragon vinaigrette on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.