Salmon with Dijon Vinaigrette5 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 201 cal
- 11.9 g
- 2.4 g
- < 1%
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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
"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!"
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