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Tarragon And Caper Roasted Salmon

H-E-B Cooking Connection

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

20 minutes

Makes:

4 - 6 servings

Ingredients

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 Pepper

Instructions


Heat oven to 450 degrees. Line a medium-sized baking sheet with foil for easy cleanup.

Microwave butter in a medium microwave-safe bowl to melt. Zest lemon to make 2 teaspoons. Cut lemon into wedges and set aside. Chop parsley and capers very finely to mince. Combine butter with lemon zest, parsley, 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 flake with a fork, color turns from translucent to opaque or until a meat thermometer inserted horizontally into the thickest part reads 150 degrees. Cut into 4 portions and serve immediately with lemon wedges.
Nutritional Information
No Nutritional Information Available
Source:
H-E-B Cooking Connection

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