This was really good. I used a bit of dried tarragon since I didn't have fresh.
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- 4 (6 ounce) skinless salmon fillets (6 ounces each, 1-inch thick)
- 1/4 teaspoon salt, plus
- 1/8 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 4 tablespoons butter, divided
- 1/4 cup minced shallot
- 4 tablespoons chopped fresh dill or 4 tablespoons tarragon, divided
- 1 1/3 cups thinly sliced sugar snap peas (diagonally sliced)
- 1Preheat oven to 450°F Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- 2Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add salmon and increase heat to medium high. Cook 1 to 1 1/2 minutes on one side until salmon just begins to brown lightly. Place salmon, browned side down, in small rimmed baking dish.
- 3Melt remaining butter in same skillet over medium low heat. Add shallots and cook until fragrant, about 10 seconds. Spoon 1 tablespoon shallot mixture over salmon and sprinkle with 2 tablespoons dill or tarragon. Bake 4 to 7 minutes or until salmon just begins to flake.
- 4Add snap peas to skillet and toss to coat with shallot mixture. Sprinkle with remaining dill or tarragon, salt and pepper. Cook peas until crisp-tender, about 2 to 3 minutes.
- 5Divide peas between 4 dinner plates and top with salmon.
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Nutritional Facts for Oven Seared Salmon With Fresh Snap Peas
Serving Size: 1 (235 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 319.4
- Calories from Fat 157
- Total Fat 17.4 g
- Saturated Fat 8.2 g
- Cholesterol 118.0 mg
- Sodium 414.5 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 1.3 g
- Sugars 0.6 g
- Protein 34.7 g