Search thousands of recipes reviewed by home cooks like you.

Salmon with Dijon Vinaigrette

Salmon with Dijon Vinaigrette

  • Prep

  • Cook

  • Ready In

DAGNYH

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!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Amy Dahlin Chaffins
5
8/11/2004

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 baking sheet.

DC Girly Girl
3
3/15/2005

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 will 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!

Robbie
3
11/30/2004

My husband liked this recipe but I didn't really care for it.