Roasted Salmon With Parsley-Lemon Dressing

Roasted salmon is topped with a vitamin C loaded sauce.

Quick look

  • prep 15 min    cook 15 min
  • serves 4

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.

Nutritional Information(per serving)

  • Calories: 284
  • Fat: 15g
  • Saturated Fat: 2g
  • Cholesterol: 87mg
  • Sodium: 395mg
  • Protein: 32g
  • Fiber: 1g

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