Baked Salmon with Tarragon Lemon Sauce

Serves 4

Ingredients:

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

Directions:

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.