4 x 220g salmon steaks or fillets
2 tbsp fresh tarragon, finely chopped (you could also use about 1 Tbsp dried tarragon)
2 tsp lemon zest (save the rest of the lemon for squeezing juice over the fish fresh out of the oven)
1/8 tsp salt, to taste
1/4 tsp cracked or ground pepper, to taste (omit pepper for AIP)
Preheat oven to 180°C. I always use a silicone liner in my rimmed baking sheet when I’m cooking fish because it makes clean-up so much easier. You could also line with tin foil or parchment paper, or simply grease the baking sheet with a fat like coconut oil or tallow.
Combine your finely chopped tarragon, lemon zest, salt and pepper. Sprinkle over the top of your salmon (you won’t be flipping your fish, so no need to do both sides; if your salmon has skin on one side, place that side down on your baking sheet and season the other side).
Bake for 15 minutes, until opaque throughout and segments flake apart easily. Serve with fresh lemon to squeeze over the top if you like. Enjoy! (Hint: this goes really well with Lemon Parsley Cauliflower “Rice” and Garlic and Lemon Roasted Cauliflower)