- 1/3-1/2 lb. fish per serving depending on your guests appetite!
- For Almond Tarragon Vinaigrette:
- 3 Tablespoons white wine vinegar
- 4 Teaspoons honey
- 2 Teaspoons Dijon mustard
- 1 Tablespoon water
- ½ Cup extra-virgin olive oil
- 2 Tablespoons minced fresh tarragon
- 1 Teaspoon ground fennel seed
- 1 Shallot, minced
- ½ Cup sliced toasted almonds
- Salt and pepper to taste
- For the Salmon (We love Copper River Salmon):
- 2-3 Pounds salmon fillet, cut into equal portions (one portion per guest – see cook’s note below)
- 3-4 Teaspoons olive oil
- Salt and pepper
Step 1 – Prepare Almond Tarragon Vinaigrette
Combine white wine vinegar, honey, Dijon mustard, water, and olive oil in food processor until thoroughly combined.
Pour into bowl and mix in tarragon, fennel seed, shallots, and almonds.
Season with salt and pepper taste.
Set aside (or refrigerate) until time to plate and serve.
Step 2 – Oven Bake Salmon
Cut fillets into 6 equal servings, trimming any whitish fat from belly or fins.
Pat salmon dry with paper towel and rub with oil. (Can be refrigerated from this point up to 24 hours).
Adjust oven rack to lowest position, place rimmed baking sheet on the rack and heat oven (and baking sheet) to 500 degrees.
Season salmon with salt and pepper and remove hot baking sheet from oven. Carefully lay salmon, skin side down, on hot baking sheet.
Reduce oven temperature to 275 degrees and roast salmon in oven until center is translucent and registers 125 degrees (for med-rare), approximately 9-12 minutes. Salmon will continue to cook after it comes out of the oven.
Step 3 – Plate and Serve
Transfer fish to serving platter (family style presentation) or individual plates.
Spoon vinaigrette generously over the top of fish and serve.
Cook’s Note: We love this fish served with Caramelized Fennel and Apple Couscous. You can get the Couscous Recipe here or watch the Video!