Lemon-Tarragon Salmon

My tarragon is going crazy in a pot in my backyard, which is a good thing because I happen to love tarragon.  It’s delicious with pork, chicken, fish, mushrooms, and it’s awesome in green salads too.

I’m also always on the hunt for delicious recipes that are a snap to pull together on a rushed evening when I haven’t planned ahead.  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.  This seasoning is fabulous with salmon, but I’ve used this with mahi mahi, trout, and even halibut.  It will take about twice as long if you are cooking from frozen.

To make this Autoimmune Protocol-friendly, simply omit the pepper or replace salt and pepper with truffle salt (my favorite salt and pepper substitute and absolutely amazing with red meat).

This recipe makes 4 servings but can easily be scaled up or down as needed.

Ingredients:

• 4 6-8oz salmon steaks or fillets
• 2 Tbsp fresh tarragon, finely chopped (you could also use about 1 Tbsp dried tarragon)
• 2 tsp lemon zest (save the rest of the lemon for squeezing juice over the fish fresh out of the oven)
• 1/8 tsp salt, to taste
• 1/4 tsp cracked or ground pepper, to taste

1. 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.
2. 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).
3. Bake for 15 minutes, until opaque throughout and segments flake apart easily.  Serve with fresh lemon to squeeze over the top if you like.  Enjoy!  (Hint:  this goes really well with Lemon Parsley Cauliflower “Rice” and Garlic and Lemon Roasted Cauliflower)