When I roast salmon steaks, I often like to start a pan of root vegetables in the oven 5 to 10 minutes before the salmon. I toss quartered potatoes and 1-inch chunks of parsnips and carrots with a small amount of olive oil. A complete meal is cooked in less than 20 minutes!
Recipe information
Yield
makes 4 servings
Ingredients
For the Tarragon Butter
Preparation
Step 1
Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Coat a shallow roasting pan and flat roasting rack with nonstick spray.
Step 2
Rinse the salmon steaks under cold running water and pat dry with paper towels. Brush the steaks with olive oil on both sides and sprinkle lightly with salt and pepper.
Step 3
Place the salmon on the roasting rack and roast on the top rack for 5 to 8 minutes or just until the fish flakes easily when tested with a fork.
Step 4
To make the tarragon butter, cream the butter with the tarragon and red wine vinegar until blended and smooth. Add salt and pepper to taste. Serve about 1 tablespoonful of tarragon butter on each salmon steak.
