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Salmon with Dijon Vinaigrette

Rated as 3.4 out of 5 Stars
0

"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!"
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Ingredients

1 h 35 m servings 201
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts


Per Serving: 201 calories; 11.9 2.4 19.9 56 237 Full nutrition

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Reviews

Read all reviews 7
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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...

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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 ...

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...

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

I made this for a dinner party the other night and everyone loved it. It is incredibly easy to make and flexible - I added more olives and tomatoes

A really good recipe and easy to make. You can prepare the marinade ahead of time and it makes the evening cooking easy.

The vinegar was over powering. Be careful with the type and amount of vinegar.

Hmmm. I think this marinade is delicious. I think it is better suited, though, for a white fish like Grouper. I would def. make it again on another fish... just not Salmon.. (I buy Wild Caught S...