Roast Salmon with Tomato Sauce
- Lime wedges
- Finely grated lime rind
- Fresh tarragon
- 4 salmon fillets (about 6 ounces each)
- 1 (26.5-ounce) package vacuum-packed chopped tomatoes
Preheat oven to 375°. Combine 1 tablespoon tarragon, 2 tablespoons drained capers, 1/4 teaspoon rind, and tomatoes in an 8-inch-square baking dish; season with salt and pepper. Place salmon, skin side down, on mixture; sprinkle with salt and pepper. Cover with foil. Bake at 375° for 15 minutes; u...