Lemon Tarragon Salmon with Quick Béarnaise
With layers of lemon and tarragon flavor, Lemon Tarragon Salmon with Quick Béarnaise tops a flavorful fish with a rich, easy sauce.
Ingredients
Béarnaise:
- 8 Tablespoons butter or margarine, 1 stick, divided
- 1 Tablespoon minced shallot
- 1 large egg yolk
- 1 Tablespoon lemon juice
- 1 Tablespoon white wine vinegar
- 1 Tablespoon fresh tarragon chopped
- Salt, pepper to taste
Salmon:
- 24 ounces boneless salmon fillets 4 6-ounce fillets
- Salt pepper
Salmon Topping:
- 1 Tablespoons extra-virgin olive oil
- 1 Tablespoon fresh tarragon chopped
- 1 Tablespoon fresh parsley chopped
- Zest from 1 lemon
- 1 Tablespoon lemon juice
- 1 clove garlic minced
Instructions
- Preheat oven to 350°F. Spray baking pan with non-stick spray. Place salmon fillets, skin side down, in a lidded baking dish. Season with salt and pepper. Mix marinade ingredients in a small bowl. Brush evenly over salmon fillets.
- Bake salmon until just opaque in center, about 15 minutes, depending on thickness.
- While the salmon is baking, make the Bearnaise. Melt one Tablespoon butter in a small saucepan. Sautee minced shallot until just tender. Add remaining butter and heat until melted and just warm. Combine all ingredients in a jar that is just wide enough to hold an immersion blender head. Blend until thickened.
- Serve warm with Bernaise sauce
Nutrition
Calories: 504kcalCarbohydrates: 3gProtein: 36gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 202mgSodium: 261mgPotassium: 977mgFiber: 0.4gSugar: 0.4gVitamin A: 1065IUVitamin C: 6mgCalcium: 77mgIron: 3mg
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