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Baked Salmon with Tarragon and Capers

Orange Icon  Baked Salmon with Tarragon and Capers

Orange Icon  Baked Salmon with Tarragon and Capers

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Submitted by: Enid Barnes

Prep Time: 10 Minutes

Cook Time: 0 Seconds

Servings: 4

Fuss-free baked salmon fillets--minimal prep--what more could you want?

  • 4 salmon, fresh, wild-caught
  • 2 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1 shallots, fresh, organic
  • 1 tsp. lemon zest, from fresh, organic lemons
  • 2 tsp. lemon juice, pure, organic
  • 2 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 2 tbs. tarragon, fresh, organic
  • 1 tsp. capers, organic

Preheat oven to 425°F. Line a baking sheet with foil. Place fillets on foil, skin-side down. Brush tops of fish with the olive oil, lightly sprinkle with a pinch of sea salt and freshly-ground pepper, and top with half of the lemon zest. Bake in center of oven 12-15 minutes (I find 12 minutes sufficient). Fish needs about 5 minutes to set as it will continue to cook after removing from oven.

Meanwhile, place butter in a skillet or cast-iron pan. Melt on low heat. Chop shallot and add to melted butter. Sweat chopped shallot for several minutes til soft. In separate small bowl, stir together lemon juice, chopped tarragon, capers, and remaining lemon zest. Add to softened shallots in pan and stir. Move salmon to plates and spoon tarragon/caper butter mixture over fish. Serve with lemon slices or wedges for garnish.