Salmon with a tarragon vinaigrette

This November 2017 photo shows salmon with a tarragon vinaigrette in New York. this dish is from a recipe by Katie Workman. (Mia via AP)

Serves 4

Start to finish: 25 minutes

For the Salmon:

1 tablespoon olive oil, plus more for brushing

4 (6-ounce) fillets of salmon, 1-inch thick, skin on if desired

Salt and pepper for tasting

For the Tarragon Vinaigrette:

1/4 cup extra virgin olive oil

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

2 tablespoons minced fresh tarragon leaves

2 tablespoons minced shallots

1 teaspoon Dijon mustard

Coarse or kosher salt and freshly ground pepper to taste

Preheat the oven to 425 degrees F. Heat a heavy, ovenproof skillet over high heat and add 1 tablespoon of the olive oil.

Brush some olive oil over each piece of salmon, and season with salt and pepper. Add the salmon to the pan, skin side down (if relevant). Allow to sear, without moving, in the pan for about 3 minutes. Transfer to the oven and roast for 5 to 8 minutes, until done to your liking.

While the salmon is cooking, in a small container combine the ¼ cup olive oil, orange juice, lemon juice, tarragon, shallots, Dijon mustard, and salt and pepper. Shake to combine.

Transfer the fish to a serving platter or individual plates. Shake the vinaigrette to remix it, and then pour it over the fish. Serve hot or warm.

Nutrition information per serving: 285 calories; 128 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 109 mg cholesterol; 605 mg sodium; 2 g carbohydrate; 0 g fiber; X g sugar; 37 g protein.

Katie Workman, Associated Press