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Salmon fillet with tarragon sauce

A delicious salmon dish with green asparagus and spring onion. You don’t have to worry about making the tarragon sauce: we’ve already made the perfect one for you.

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  • 4 persons
  • Main dish
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Recipes from Oil & Vinegar

Christmas is not only the best season of the year, but also the tastiest. Whether you stand in the kitchen for hours to put an outstanding meal on the table or just keep it low-key and easy as possible: at Oil & Vinegar you’ll find everything to make your Christmas dinner special. And you can even do that with only one product.

  • 12 green asparagus
    4 pieces of spring onion
    4 salmon fillets (± 5 oz a piece)
    2 tsp Fine Fish Rub
    3 tbsp Tuscan Herb Olive Oil
    2 sprigs of cherry tomatoes (± 16)
    1 jar Tarragon Bistro sauce

  • Bring a pan of water to a boil. Wash the asparagus and remove the tougher ends, and cut in
    half. Boil the asparagus for three minutes. Next, rinse with cold water.

    Cut the spring onions into thin rings, cutting them diagonally gives the most aesthetic
    result. Next, spread the salmon fi llets with half Tuscan herb olive oil and sprinkle about
    half a teaspoon of Fine Fish Rub onto each salmon fi llet.

    Pre-heat the oven to 350 °F, place the salmon and tomatoes next to each other on a
    baking sheet and roast for around 7 to 8 minutes until done.

    Heat the remaining olive oil with Tuscan herbs in a frying pan and briefl y saute the
    spring onion pieces and green asparagus. Transfer the sauteed vegetables to plates
    and carefully place the salmon on top. Place the roasted tomatoes next to the salmon,
    thoroughly stir the Tarragon Bistro Sauce and serve it next to the salmon.

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