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).
- 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.
- Bake for 15 minutes, until opaque throughout and segments flake apart easily. Serve with fresh lemon to squeeze over the top if you like.