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RECIPE
13 INGREDIENTS 9 STEPS 25min

Pan Roasted Salmon with White Wine Caper Vinaigrette

4.6
12 Ratings
Community Pick
Serve with my garlic sautéed spinach for a light yet satisfying meal!
Pan Roasted Salmon with White Wine Caper Vinaigrette Recipe | SideChef
Serve with my garlic sautéed spinach for a light yet satisfying meal!
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25min
Total Time
$6.36
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4
(6 oz)
1/4 cup
1/4 cup
Shallots , chopped
1 clove
Garlic , minced
3 Tbsp
White Wine Vinegar
1 Tbsp
Dijon Mustard
to taste
1/2 Tbsp
Tarragon , chopped
1/2 tsp
2 Tbsp
Fresh Parsley , chopped
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Nutrition Per Serving

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CALORIES
451
FAT
32.0 g
PROTEIN
34.3 g
CARBS
3.9 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Heat the Olive Oil (2 Tbsp) in a sauté pan over medium heat.
Step 3
Add the Shallots (1/4 cup) and Garlic (1 clove) to the pan, and sauté for 2 minutes.
Step 4
Place the sauteéd garlic and shallot in the oil into a food processor or blender. Add the White Wine Vinegar (3 Tbsp) , Dijon Mustard (1 Tbsp) , Lemon Juice (1 Tbsp) , and pulse until smooth.
Step 5
Pour mixture into bowl, add Capers (to taste) , Tarragon (1/2 Tbsp) , Salt (1/4 tsp) and Ground Black Pepper (1/2 tsp) . Stir to combine.
Step 6
Rinse and pat dry Wild Salmon (4) . Season with Salt (1/4 tsp) and Ground Black Pepper (1/2 tsp) .
Step 7
Heat remaining Olive Oil (1/4 cup) over medium heat in the sauté pan. Sauté salmon skin side down in oil until browned, about 3 minutes.
Step 8
Turn the salmon and place in the oven to finish for 5-7 minutes.
Step 9
Turn the salmon skin side down and top with the vinaigrette. Garnish with Fresh Parsley (2 Tbsp) .

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Nutrition Per Serving
Calories
451
% Daily Value*
Fat
32.0 g
41%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
93.6 mg
31%
Carbohydrates
3.9 g
1%
Fiber
0.6 g
2%
Sugars
0.9 g
--
Protein
34.3 g
69%
Sodium
427.1 mg
19%
Vitamin D
--
--
Calcium
35.7 mg
3%
Iron
1.8 mg
10%
Potassium
902.7 mg
19%
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