Baked Salmon with Tarragon Vinaigrette is a delightful dish combining tender salmon fillets with a zesty vinaigrette, perfect for a healthy dinner.

Scale

4 x 180g skinless salmon fillets

800g green beans

trimmed

1 1/2 tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon roughly chopped tarragon leaves

2 teaspoon Dijon mustard

Lemon wedges to serve

Preheat your oven to 200°C (400°F).
Place the salmon fillets on a baking tray lined with parchment paper and drizzle with olive oil.
Bake the salmon for 20–25 minutes or until cooked through.
While the salmon is baking, steam the green beans for about 5–7 minutes until tender but still crisp.
In a small bowl, whisk together the white wine vinegar, tarragon, Dijon mustard, and a pinch of salt.
Once the salmon and beans are done, plate them together and drizzle the tarragon vinaigrette on top.
Serve with lemon wedges on the side.

Feel free to substitute different herbs for the vinaigrette according to your preference.

Keywords: Baked Salmon with Tarragon Vinaigrette, salmon recipe, healthy dinner, tarragon vinaigrette