LEMON TARRAGON VINAIGRETTE RECIPES

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LEMON-TARRAGON VINAIGRETTE RECIPE | BON APPÉTIT



Lemon-Tarragon Vinaigrette Recipe | Bon Appétit image

Lemon-Tarragon Vinaigrette Recipe

Provided by Alison Attenborough

Yield Makes 3/4 cup Servings

Number Of Ingredients 6

2 tablespoons fresh lemon juice
2 tablespoons minced shallot
1 tablespoon chopped fresh tarragon
1 tablespoon Dijon mustard
1/2 cup olive oil
Kosher salt, freshly ground pepper

Steps:

  • Combine lemon juice, shallot, tarragon, and Dijon mustard in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD Vinaigrette can be made 3 days ahead. Cover and chill.

BAKED SALMON FILLETS WITH LEMON-TARRAGON VINAIGRETTE RECIPE



Baked Salmon Fillets with Lemon-Tarragon Vinaigrette Recipe image

Tip: Reserve half of the salmon for making Asian Salmon Lettuce Cups on a busy weeknight. More Salmon Recipes

Provided by Melissa Rubel Jacobson

Total Time 20 minutes

Yield 8

Number Of Ingredients 7

Eight 6-ounce salmon fillets
Kosher salt and freshly ground pepper
1 lemon, thinly sliced
2 tablespoons fresh lemon juice
1 small shallot, minced
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped tarragon

Steps:

  • Preheat the oven to 375°. Line a rimmed baking sheet with foil. Arrange the salmon fillets, skin side down on the baking sheet and season with salt and pepper. Lay the lemon slices on the fillets, overlapping them slightly. Roast the salmon for about 12 minutes, until just cooked through.
  • Meanwhile, in a small bowl, combine the lemon juice and shallot and let stand for 10 minutes. Whisk in the olive oil and tarragon and season with salt and pepper.
  • Transfer the salmon to plates. Spoon the tarragon vinaigrette on top and serve.

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