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Tarragon And Caper Roasted Salmon
Prep Time:
10 minutes
Cook Time:
20 minutes
4 - 6 servings

1 to 1 1/2 pounds salmon fillet

2 tablespoons H-E-B butter, melted

1 lemon

1/4 cup minced parsley leaves

2 tablespoons drained Alessi Capers, minced

1/4 cup plain, dry bread crumbs

1 teaspoon dried Morton & Bassett Tarragon Leaves

1/4 teaspoon each Morton & Bassett Salt and Ground Black Pe


Heat oven to 450 degrees. Line a medium-sized baking sheet with foil f
or easy cleanup.
Microwave butter in a medium microwave-safe bowl to melt. Zest lemon t
o make 2 teaspoons. Cut lemon into wedges and set aside. Chop parsley
and capers very finely to mince. Combine butter with lemon zest, parsl
ey, capers, breadcrumbs, tarragon, salt and pepper.
Lay salmon on foil-lined sheet, skin-side down. Pat crumb mixture onto
top side of salmon.
Roast in oven 15 to 20 minutes, depending on thickness (rule of thumb:
10 minutes per inch of thickness). Remove when fish just begins to fl
ake with a fork, color turns from translucent to opaque or until a mea
t thermometer inserted horizontally into the thickest part reads 150 d
egrees. Cut into 4 portions and serve immediately with lemon wedges.

Nutritional Information

No Nutritional Information Available


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