Baked Lemon-Tarragon Salmon
SERVES 8
- 2 pounds salmon (1 fillet)
- 2 tablespoons butter, melted
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- ½ teaspoon dried tarragon
- ½ teaspoon freshly ground pepper
- Preheat oven to 425 degrees F.
- Pat salmon dry with paper towels then set salmon inside of an oiled 13 x 9-inch baking dish. Brush salmon with melted butter.
- In a small bowl, stir together chicken broth, lemon juice, tarragon, and black pepper; pour over salmon.
- Bake, uncovered, until fish flakes easily with a fork, about 25 minutes.
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