4 8-10oz Salmon Filets
1/2 cup white wine
4 TBS Butter
2 TBS Lemon Juice
½ TBS Lemon Zest
2 teaspoons dried tarragon
3 teaspoons Dijon mustard
Salt and Pepper
Preheat oven to 400 degrees. In a medium saucepan, melt 2 TBS of the butter.
Drizzle the bottom of a casserole dish or pan with Extra Virgin Olive Oil.
Brush the melted butter over the filets and add salt and pepper to taste.
Bake about 20-25 minutes until edges turn golden, salmon is pink and slightly firm to the touch.
Meanwhile while the fish is cooking, melt 1 TBS of the butter in the saucepan, add in the wine, tarragon, lemon juice and mustard. Bring to a low boil, whisking well to combine and let simmer for 5 minutes.
Remove from heat and mix in the remaining TBS of butter.
Serve over brown rice, pour the sauce over the filets, sprinkle on the lemon zest and add a little slick of lemon for garnish.