Baked Salmon with Tarragon and Fennel-Seed Butter
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated lemon peel
- 2 tablespoons chopped fresh tarragon
- 6 tablespoons (3/4 stick) butter
- Carbohydrate 5 g(2%)
- Cholesterol 132 mg(44%)
- Fat 37 g(56%)
- Fiber 2 g(7%)
- Protein 39 g(78%)
- Saturated Fat 13 g(65%)
- Sodium 114 mg(5%)
- Calories 506
Preparation Stir butter, chopped tarragon, fennel seeds, lemon peel and lemon juice in small saucepan over low heat until butter melts. Season with salt and pepper. Arrange salmon on baking sheet. Brush butter mixture over salmon. (Can be made 8 hours ahead. Cover; chill.) Position rack in center of oven and preheat to 450°F. Bake salmon until just opaque in center, about 12 minutes. Transfer salmon to plates. Garnish with lemon slices and tarragon sprigs.
Preparation Stir butter, chopped tarragon, fennel seeds, lemon peel and lemon juice in small saucepan over low heat until butter melts. Season with salt and pepper. Arrange salmon on baking sheet. Brush butter mixture over salmon. (Can be made 8 hours ahead. Cover; chill.) Position rack in center of oven and preheat to 450°F. Bake salmon until just opaque in center, about 12 minutes. Transfer salmon to plates. Garnish with lemon slices and tarragon sprigs.
