Baked Salmon and Veggies with a Tarragon Vinagrette
Yesterday afternoon I received my weekly produce box from Hollygrove Market and Farm. It included an herb that I hear a lot about but have never used- Tarragon. After a little bit of searching around on punchfork.com I decided to make a tarragon vinaigrette to go on top of our dinner of salmon and veggies from the box.
I ended up thinly slicing all of the vegetables and layering them on top of one another like in a lasagna or casserole
Then I topped the veggies with the salmon, rubbed it with some spices, and in the oven it went!
Baked Salmon and Vegetable Casserole
1 yellow squash
1 small tomato
1 Portobello mushroom
2 Green onions
16 oz coho salmon
1 cup whole wheat israeli cous cous
Tarragon Vinaigrette (recipe below)
Preheat your oven to 350 degrees. Slice the vegetables (reserve some of the green onion tops) and layer them on top of one another in a casserole dish. Sprinkle with garlic salt and a few torn tarragon leaves. Place the salmon, skin side down, on top of the veggies. Coat the salmon with Dijon, cayenne, and paprika then sprinkle with green onion tops and tarragon. Bake the salmon for 25-30 minutes or until cooked through. Serve on top of Israeli cous cous with tarragon vinaigrette.
2 tbsp Dijon mustard
Juice of ½ of a lemon
Juice of ½ a Satsuma, plus leftover pulp
1 tsp chili garlic sauce
1 tbsp chopped fresh tarragon
1/3 cup good olive oil
Combine mustard, juices, tarragon, and the chili garlic sauce in a jar. Slowly add the olive oil while whisking to incorporate.