Roast Salmon with Tomatoes and Tarragon
Roast Salmon with Tomatoes and Tarragon might be just the main course you are searching for. This recipe serves 4. One serving contains 269 calories, 35g of protein, and 11g of fat. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Sprinkle salmon fillets with salt and pepper.
Place the fillets, skin sides up, in a large skillet or small roasting pan. Spoon chopped tomato around fillets, and drizzle fillets with soy sauce. Wrap handle of skillet with foil, and bake the fillets at 425 for 12 minutes or until fish flakes easily when tested with a fork.
Remove skin from fillets, and discard skin.
Remove fillets from pan, and keep warm.
Add the chopped tarragon and mustard to tomato, stirring well. Spoon tomato mixture over fillets.
Garnish with tarragon sprigs, if desired.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.
Foley Estate Winery Sta. Rita Hills Chardonnay
Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.