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1
Preheat oven to 450 degrees F. Line jelly-roll pan with foil.
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2
Arrange one-third of lemon slices in row down center of pan.
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3
Rinse salmon inside and out with cold running water; pat dry with paper towels.
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4
Rub outside of salmon with oil.
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5
Place salmon on top of lemon slices.
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6
Sprinkle cavity with salt and pepper.
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7
Place tarragon and parsley sprigs and half of remaining lemon slices in cavity.
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8
Arrange remaining lemon slices on top of fish.
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9
Roast salmon until just opaque throughout when knife is inserted at backbone, about 40 minutes.
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10
Meanwhile, prepare Caper Sauce.
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11
For Caper Sauce: In medium bowl, mix 3/4 cup sour cream, 1/2 cup mayonnaise, 1/4 cup milk, 3 tablespoons capers, drained and chopped, 2 tablespoons chopped fresh tarragon, 1/2 teaspoon freshly grated lemon peel, and 1/8 teaspoon coarsely ground black pepper until blended.
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12
Cover and refrigerate until ready to serve, up to two days.
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13
Makes about 1 2/3 cups.Each tablespoon: About 58 calories, 0g protein, 1g carbohydrate, 6g total fat (2g saturated), 7mg cholesterol, 90mg sodium.
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14
Carefully remove lemon slices and peel off skin from top of salmon; discard.
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15
Using two wide spatulas, transfer salmon to cutting board.
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16
To serve, slide cake server under front section of top fillet and lift off fillet; transfer to warm large platter.
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17
Slide server under backbone and lift it away from bottom fillet; discard.
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18
Slide cake server between bottom fillet and skin and transfer fillet to platter.
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19
Serve with lemon wedges and caper sauce.
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20
Nutritional information is based on one serving without sauce.
