This low carb tarragon salmon dish is easy to prepare and has an elegant creamy taste.
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I love eating fish, seafood and shellfish, but somehow I never seem to want to actually cook it. I used to pan-fry salmon fillets and then deal with a stinky kitchen for hours! After I realized that baking the salmon was a much more subtle and delicate way of cooking it, I found that I bought a lot more of it! This creamy tarragon topping takes just a few minutes to prepare and really complements the richness of the salmon.
In a small bowl, mix together some sour cream, finely chopped fresh tarragon and salt and pepper. Stir well.
Place the salmon fillets into a baking dish – I line mine with a silicone mat but you could also use non-stick spray and/or kitchen foil. Spread the sour cream mixture over the top. Oh and if you’re looking for some great quality salmon, here’s a quick shout-out to SeaBear – online stockist for amazing salmon, shellfish, and more!
Bake for 10-12 minutes in a preheat oven or until cooked through. Serve with side dish of your choice – or even a crisp green salad goes very well! This is so simple to prepare, and it would be easy to substitute a different herb combination if you preferred.
Creamy Tarragon Salmon - #lowcarb recipe Click To Tweet
- 2 salmon fillets approx 170g each, skin removed if preferred
- ½ cup sour cream
- 2 tbs chopped fresh tarragon
- salt and black pepper
- Preheat the oven to 400F.
- In a bowl mix together the sour cream, tarragon, salt and pepper.
- Place the salmon a lined baking dish and spread the sour cream mixture over the top.
- Bake for 10-12 minutes until cooked.
2g net carbs per serving