Roasted Salmon With Parsley-Lemon Dressing

Ingredients

• 1/3 cup chicken broth
• 1 teaspoon grated lemon zest
• 1/4 cup lemon juice
• 4 teaspoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon dried tarragon

• 1/4 teaspoon black pepper
• 1 red bell pepper, cut into 1/4-inch dice
• 1/4 cup chopped parsley
• 1/4 teaspoon salt
• 1 1/2 pounds salmon fillet, in one piece, skin on

How to make it  30 minutes



• 1

  Preheat the oven to 500°F. In a medium bowl, whisk together the broth, lemon zest, lemon juice, 3 teaspoons of the oil, the mustard, tarragon, and black pepper. Add the bell pepper and parsley. Set aside.
• 2

  Spray a baking sheet with nonstick cooking spray. Place the salmon, skin-side down, on the baking sheet. Rub the remaining 1 teaspoon oil onto the salmon and sprinkle with the salt.
• 3

  Bake for 12 to 15 minutes or until the salmon is medium-rare to medium. With a large spatula, lift the salmon off the baking sheet, leaving the skin behind. Divide into 4 portions and serve with the sauce spooned on top.