Salmon with Dijon Vinaigrette

5 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 1 hr 35 min

“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!” - by DAGNYH

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
201 cal
10%

Fat
11.9 g
18%

Carbs
2.4 g
< 1%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

amyinalex

Aug. 11, 2004

"Wow! Very easy to make and it was a hit with my husband! I baked the salmon for about 15 minutes in the marinade and then removed the salmon from the marinade and baked it another 10 minutes on a baki..." See moreng sheet."

DC Girly Girl

Mar. 15, 2005

"I made the vinaigrette part for a salad. I didn't use the sun-dried tomatoes, but added some parmesan and a little splenda to taste. Pretty good for a lo-cal salad dressing. Next time I think I wil..." See morel omit the lemon juice though, because it was a bit tart (hense the splenda), but then again it wasn't meant to be a salad dressing. Also, rinse the capers! They are very briny!"