Salmon with Dijon Vinaigrette recipe

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Ingredients

½ cup white wine vinegar
1 ½ tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon Italian seasoning
4 sprigs fresh rosemary
1 teaspoon dried tarragon
1 tablespoon capers, drained
1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
1 ½ pounds salmon fillets
freshly ground black pepper to taste
4 kalamata olives, pitted and sliced

Nutrition Info

201.2 calories
carbohydrate: 2.4 g
cholesterol: 55.8 mg
fat: 11.9 g
fiber: 0.6 g
protein: 19.9 g
saturatedFat: 2.4 g
servingSize: -
sodium: 236.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Recipe Yield

6 servings

Recipe Note

White wine vinegar, Dijon mustard, and herbs make this a truly memorable way to cook salmon. I made it the other night and everyone said that it was the best fish they'd had!

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