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Baked Salmon Vinaigrette

Baked Salmon Vinaigrette

Discover the perfect Baked Salmon Vinaigrette recipe for a healthy, flavorful meal. Easy to make and packed with fresh herbs. Ideal for any occasion!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.1 kg salmon fillet
  • 1 tbsp olive oil
  • to taste Kosher salt
  • 1 large shallot diced
  • 3 tbsp white wine vinegar (alcohol-free)
  • 2 tbsp fresh Italian parsley finely chopped
  • 1 tbsp fresh chervil (or more parsley if unavailable)
  • 1 tbsp fresh chives finely chopped
  • 1 tbsp fresh basil finely chopped
  • 1 tsp fresh tarragon finely chopped
  • 5 tbsp extra virgin olive oil

Equipment

  • Baking Sheet
  • Sharp Knife
  • Mixing Bowls
  • Parchment Paper
  • Measuring Spoons

Method
 

  1. Soak the diced shallots in white wine vinegar for 15 minutes.
  2. In a medium bowl, combine the parsley, chervil (or extra parsley), chives, basil, and tarragon. Season with kosher salt and black pepper.
  3. Place the salmon fillet on a lined baking sheet and drizzle with olive oil and kosher salt, rubbing to coat evenly.
  4. Preheat the oven to 110°C (225°F) and bake the salmon for 40–45 minutes until cooked through.
  5. Break the cooked salmon into large chunks and arrange on a serving platter.
  6. Drain most vinegar from the shallots and mix them with the herbs and remaining vinegar and olive oil; stir to combine.
  7. Spoon the vinaigrette over the salmon and serve warm or at room temperature.

Nutrition

Calories: 360kcalCarbohydrates: 5gProtein: 34gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 95mgSodium: 400mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 240IUVitamin C: 5mgCalcium: 30mgIron: 0.9mg

Notes

Pat the salmon dry before seasoning for better adherence of oil and salt. High-quality olive oil enhances flavor. Don't skip soaking the shallots as it mellows their sharpness. Leftovers can be stored in an airtight container for up to three days; vinaigrette can be refrigerated separately for up to five days. For a spicy kick, add red pepper flakes to the vinaigrette.
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