Roasted Salmon With Parsley-Lemon Dressing

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”4″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1/3 cup chicken broth 1 teaspoon grated lemon

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”284″ calories_fat=”” fat=”15g” sat_fat=”2g” choles=”87mg” sodium=”395mg” carbs=”” sugars=”” protein=”32g” fiber=”1g”]

[/nutrition-info]

Originally Published in Reader's Digest

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