Lemon-Tarragon Salmon

Lemon-Tarragon Salmon is a snap to pull together on a rushed evening. Fish seems to be my go-to for quick meals since it thaws so quickly, cooks quickly (and typically with little effort during cooking) and can even be cooked from frozen in a pinch. Note, it will take about twice as long if you are cooking from frozen. If you are like me and grow your own tarragon, then you’ll love knowing this simple seasoning combination which is also fabulous with mahi mahi, trout, and even halibut. I happen to love tarragon.  It’s delicious with pork, chicken, fish, mushrooms, and it’s awesome in green salads too. (Hint: this salmon goes really well with Lemon Parsley Cauliflower “Rice” and Garlic and Lemon Roasted Cauliflower).

Featured Ingredients

Salmon is an incredible source of over twenty nutrients including vitamins, minerals, functional fats, and phytonutrients. It is a top food source of EPA & DHA, offering over 50% of the daily value per 4-ounce serving, and comes in a variety of types that you can easily find at your grocery store including farmed Atlantic salmon, wild Atlantic salmon, sockeye salmon, pink salmon and coho salmon.

Herbs and spices do so much more than flavor our food! As concentrated sources of beneficial phytonutrients, they provide diverse health benefits such as reducing risk of cardiovascular disease, type 2 diabetes, and even some forms of cancer.

Lemons are the most nutrient-dense citrus fruit. They are particularly rich in vitamin C, providing more vitamin C than oranges per serving! Vitamin C has powerful antioxidant properties, along with serving as an enzyme cofactor, and playing important roles in immune system and mental health.

Wild Atlantic Salmon Nutrients

Herbs & Spices

Lemon Nutrients

Lemon-Tarragon Salmon

Nutrivore Score: 718

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 242kcal

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Ingredients

• 4 (6 oz) salmon fillets
• 2 tablespoons fresh tarragon, minced (or 2 teaspoons dried)
• 2 teaspoons lemon zest
• 1/8 teaspoon salt
• 1/4 teaspoons pepper, cracked

Instructions

• Preheat oven to 375F.  I always use a silicone liner in my rimmed baking sheet when I’m cooking fish because it makes clean-up so much easier.  You could also line with tin foil or parchment paper, or simply grease the baking sheet with a high smoke point fat like tallow, palm shortening, or avocado oil.
• Combine your finely chopped tarragon, lemon zest, salt and pepper.  Sprinkle over the top of your salmon (you won’t be flipping your fish, so no need to do both sides; if your salmon has skin on one side, place that side down on your baking sheet and season the other side).
• Bake for 15 minutes, until opaque throughout and segments flake apart easily.  Serve with fresh lemon to squeeze over the top if you like. 

Nutrition

Nutrition Facts

Lemon-Tarragon Salmon

Amount per Serving

Calories

242

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

4

g

Cholesterol

 

94

mg

31

%

Sodium

 

148

mg

6

%

Potassium

 

835

mg

24

%

Carbohydrates

 

0.2

g

0

%

Fiber

 

0.1

g

0

%

Sugar

 

0.04

g

0

%

Protein

 

34

g

68

%

Vitamin A

 

69

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

22

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.