The fresh tarragon kicks this simple and elegant main dish up a notch. It has a sweet flavor that integrates the beauty of Dijon mustard. Be sure to sear the salmon fillets with the crusted side down first—they will be easier to flip once they’re crisp and golden.
1½ tbsp. Dijon mustard
1½ tbsp. mayonnaise
½ tsp. kosher salt, divided
½ tsp. black pepper, divided
4 (6-oz.) skinless salmon fillets
½ cup whole-wheat panko (Japanese bread crumbs)
1 tbsp. chopped fresh tarragon, divided
2 tsp. grated lemon rind, divided
2 tbsp. olive oil, divided
2½ cups sugar snap peas
⅓ cup thinly sliced shallots (about 2 medium)
2 tsp. fresh lemon juice
1. In a shallow bowl, combine the mustard, mayonnaise, ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Spoon the mustard mixture evenly over the salmon fillets. In a separate small bowl, combine the panko, 1½ teaspoons of the tarragon and 1 teaspoon of the lemon rind. Sprinkle the panko mixture over the mustard-coated side of the fillet, pressing to adhere.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Carefully add the fillets, panko side down, to the pan. Cook 3 to 4 minutes or until golden, then turn and cook on the other side, 3 to 4 minutes, or to your desired degree of doneness. Remove the fillets from the pan; keep warm in foil.
3. Increase the heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the snap peas and shallots and cook, stirring occasionally, for 3 minutes. Add the remaining ¼ teaspoon salt, ¼ teaspoon pepper, 1½ teaspoons tarragon, 1 teaspoon lemon rind and the lemon juice. Cook for 2 minutes or until the snap peas are crisp-tender. Serve alongside the salmon fillets.
NUTRITION DATA FOR 1 SERVING
Total Carbohydrate 13g
Total Fat 18g
Saturated Fat 3g
Polyunsaturated Fat 10g
Monounsaturated Fat 4g
Trans Fat 1g
Dietary Fiber 3g
Vitamin A 6% Daily Value
Vitamin C 2% Daily Value
Calcium 4% Daily Value
Iron 8% Daily Value
This AMAZING Recipe can be found in my Mediterranean Refresh Cookbook here