Fresh tarragon kicks this simple, classy main up a notch. It has a sweet, anise-y flavor that pairs beautifully with pungent Dijon mustard (try the two together in a vinaigrette or meat marinade). Make sure to sear the salmon fillets with the crusted side down first; it will be easier to flip once crisp and golden. We love the sweetness of crisp-tender snap peas. You could also use haricots verts (French green beans) or broccoli florets.
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons canola mayonnaise
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-oz.) skinless salmon fillets
1/2 cup whole-wheat panko (Japanese breadcrumbs)
1 tablespoon chopped fresh tarragon, divided
2 teaspoons grated lemon rind, divided
2 tablespoons olive oil, divided
2 1/2 cups sugar snap peas, trimmed
1/3 cup thinly sliced shallots (about 2 medium)
2 teaspoons fresh lemon juice
Added sugars 0g
Calcium 4% DV
Potassium 20% DV
How to Make It
Combine mustard, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Spoon mustard mixture evenly over fillets. Combine panko, 1 1/2 teaspoons tarragon, and 1 teaspoon lemon rind in a bowl. Sprinkle panko mixture over fillets, pressing to adhere.
Heat 1 tablespoon oil in a large nonstick skillet over medium. Carefully add fillets, panko side down, to pan. Cook 3 to 4 minutes or until golden; turn and cook 3 to 4 minutes or until desired degree of doneness. Remove fillets from pan; keep warm.
Increase heat to medium-high. Add remaining 1 tablespoon oil to pan. Add snap peas and shallots; cook 3 minutes, stirring occasionally. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 1/2 teaspoons tarragon, remaining 1 teaspoon lemon rind, and juice to pan; cook 2 minutes or until snap peas are crisp-tender. Serve with fillets.
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