Six simple ingredients turn salmon into a savory treat. Capers and tomatoes add a Mediterranean flair to the salmon, while lime rind brings a subtle hint of citrus. Roasting, instead of sauteing or pan-frying, lets you get all the heart-healthy benefits of the monounsaturated fat without and added saturated fat from some oils.
Roast Salmon with Tomato Sauce
- Fresh tarragon
- Capers
- Finely grated lime rind
- 1 large can chopped tomatoes
- 4 salmon fillets (about 6 ounces each)
- Lime wedges
- Preheat oven to 375°. Combine 1 tablespoon tarragon, 2 tablespoons drained capers, 1/4 teaspoon rind, and tomatoes in an 8-inch-square baking dish; season with salt and pepper. Place salmon, skin side down, on mixture; sprinkle with salt and pepper. Cover with foil. Bake at 375° for 15 minutes; uncover and bake 20 additional minutes, or until the fish flakes easily. Divide sauce among 4 plates; place a salmon fillet on each. Garnish with lime wedges.
