- 1/2 cup white wine vinegar
- 1 1/2 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 1/2 pounds salmon fillets
- freshly ground black pepper to taste
- 4 kalamata olives, pitted and sliced
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
09/23/2019
recipepes.com
salmon with dijon vinaigrette, recipe
PT15M
PT1H
5
455 calories
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