This is one of my favourite ways to cook salmon as it’s nice and easy but packs a great taste. Lemon tarragon salmon tastes fresh, healthy and delicious! Rosemary and garlic potatoes will also be your new favourite thing, I guarantee.
2 Salmon Fillets
4 Garlic Cloves
Handful of Tarragon
Handful of Rosemary
Charlotte or New Potatoes
2 Tbsp Oil
Veg of Your Choosing
- Pre-heat the oven to 220C / Gas Mark 7.
- Chop up your potatoes into small cubes (ish) – there’s no need to peel them. Chop up two of the garlic cloves as well. Drizzle two tablespoons of oil into a baking tray and add the chopped potatoes and garlic. Make sure all the potatoes have a covering of oil. Sprinkle the rosemary over the potatoes (I prefer to use fresh rosemary) and place the baking tray in the oven for 50 minutes.
- While the potatoes are roasting away, pop each salmon fillet onto a piece of foil on a baking tray. Grate some lemon zest over the two fillets then cut up the lemons and squeeze the juice over. Chop the final two cloves of garlic and sprinkle over the fillets. Finally, place the tarragon on top of the salmon – fresh tarragon is great but the dried stuff is fine too.
- Wrap the two salmon fillets up in separate little parcels and place the baking tray in the oven to cook for 15-20 minutes at a temperature of 200C / Gas Mark 6 (it’ll be fine to turn the temperature down on the potatoes). Make sure to shuffle the potatoes too so that they don’t stick to the bottom of the baking tray.
- Once ready, remove the potatoes and salmon from the oven. Carefully unwrap the parcel of foil (try to avoid getting a face full of boiling steam) to reveal a perfectly baked and seriously flavoursome piece of salmon. Finally, serve up with a choice of your veg and dig in!
I hope you enjoy your lemon tarragon salmon – let me know how you get on!
How do you like to cook your salmon?