I have so many recipes to share with you. The list is long, and I have a couple of truly delicious recipes I tried recently which you’ll get to hear all about… soon. But the big theme of THIS week is: “heart healthy.” That’s a story for another day though…

As I was getting dinner ready this evening, I realized I have never written a post on this particular preparation of salmon, and after a little research in the archives, I found the recipe which this evolved from. It began on a warm a summer evening, cooking on the grill. But since the bold flavors of salmon and tarragon are so perfect for each other, I started making this throughout the fall and winter months, roasting the salmon in the oven and using fresh tarragon from the herb section of the grocery store. It’s my go-to for a quick dinner, and one that makes my little people squeal with excitement. It’s also so good, you can serve this to your friends and family and they’ll be thrilled.

Roast Salmon with Tarragon

recipe by Stephanie Kunstle

Note: this makes enough for 4 people

Ingredients:

• extra virgin olive oil
• sea salt
• 1.5 lbs. wild caught salmon filet (I used Coho)
• 1/4 cup or so of white wine
• 1/4 cup chopped tarragon leaves
• lemons sliced to squeeze

Preparation:

1. Preheat oven to 350ºF.
2. In a 9×13 inch pyrex baking dish, drizzle about a Tbsp or so of olive oil on the bottom of the dish, and lay the salmon filet over it.
3. Drizzle olive oil generously over the salmon, and rub it around to cover the fish with your hand or a pastry brush.
4. Sprinkle salmon generously with sea salt, and then scatter most of the tarragon over the top (reserving just a bit to scatter over the fish after it’s roasted), gently patting it into the fish.
5. Pour the wine into the baking dish around the salmon.
6. Roast for 20 minutes (if you are not living at high altitude and are much closer to sea level, decrease your roasting time by about 5 minutes or so, checking for doneness when fish is opaque but still very moist).
7. Sprinkle with remaining tarragon, and serve the fish hot or at room temperature with wedges of lemon.