Roasted Salmon with Whole Grain Mustard
From the Draeger's Cooking School Files

By Draeger's Cooking School
Serves 8

2-3 pounds salmon filet (boneless, skinless), cut into 8 pieces
½ teaspoon each Kosher salt and freshly ground black pepper
3 tablespoons whole grain mustard
4 tablespoons tarragon, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons extra virgin olive oil

Preheat oven to 400°F.

Slice salmon into servings, but reassemble into the original shape of the filet. Place salmon on sheet pan lined with parchment paper. Season the salmon on both sides with salt and pepper.

In a small bowl, mix together the remaining ingredients and brush over the top of the salmon.

Place salmon in oven and roast until cooked, about 10 minutes.

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