Salmon with Dijon Vinaigrette

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!

Step: 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.

Step: 2

Preheat oven to 375 degrees F (190 degrees C).

Step: 3

Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Per Serving: 201 calories; protein 19.9g; carbohydrates 2.4g; fat 11.9g; cholesterol 55.8mg; sodium 236.7mg.

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This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do double-duty .