Salmon with Dijon, Red Onion, and Garlic

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 4-6 salmon filets (can use for skinned or skin on)

1/4 c Dijon mustard of your choice

4 large cloves of garlic thinly slices

I red onion thinly sliced

1 tsp dried tarragon (may sub other herbs like thyme or marjoram)

Salt & Pepper to taste

1. Preheat oven to 400 degrees

2. Arrange skin free salmon on a prepped baking pan and lightly coat with the Dijon. Sprinkle with herbs, salt and pepper. Place the onion and garlic slices on top of the fish to bake. See note if using salmon with skin that you plan to eat.

    (Note: If using salmon with skin, season the side without the skin first, placing onions and garlic on top and then flip skin side up, the onions and garlic become a bed instead. Season the skin lightly and bake with the skin side up so it crisps up. Turn up the oven to broil for a couple minutes at the end to make that more crispy. Be careful not to overcook the salmon or it will dry out. Wild caught salmon cooks faster too.)

3. Bake about 20 minutes depending on thickness, skin prep, etc. Baking with the onions up will result in some browning of the onion. (The 20 minutes includes broil time for the skin and if the filets are thin, you will want to cook no more than 18 minutes total. Baking on a bed of onions means the onions will not brown. Baking onions on the skin is possible if you like soft fish skin.)


Recommend serving with a wild rice blend and fresh vegetables. 

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