How to cook Baked Salmon in Tarragon Dijon Dressing
How to cook Baked Salmon in Tarragon Dijon Dressing
Baked Salmon in Tarragon Dijon Dressing
Ingredients
4 175g skinless salmon fillets
1/4 cup (60ml) extra virgin olive oil
1 lemon thinly sliced
4 fresh thyme sprigs
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 teaspoons chopped fresh tarragon
1/2 teaspoon caster sugar
2 bunches asparagus, trimmed
Directions
Preheat oven to 220°C. Lay four 30cm squares of baking paper on 2 baking trays.
Place a salmon fillet on each, then top with lemon slices and a thyme sprig. Drizzle with 1 teaspoon of oil and season. Fold the edges of the paper together to form well-sealed parcels. Bake for 15 minutes until cooked through.
While salmon is baking, whisk the mustard, tarragon, vinegar, sugar and remaining oil in a jug for the dressing, and season.
Blanch the asparagus for 2 minutes in a pan of lightly salted boiling water until tender. Drain well, then keep warm.
Arrange the salmon and asparagus on plates, add slice of lemon , drizzle with the tarragon dressing and top with a sprig of thyme to serve.
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