Tarragon-Roasted Salmon

Directions

1. 1
   Preheat oven to 450 degrees F. Line jelly-roll pan with foil.
2. 2
   Arrange one-third of lemon slices in row down center of pan.
3. 3
   Rinse salmon inside and out with cold running water; pat dry with paper towels.
4. 4
   Rub outside of salmon with oil.
5. 5
   Place salmon on top of lemon slices.
6. 6
   Sprinkle cavity with salt and pepper.
7. 7
   Place tarragon and parsley sprigs and half of remaining lemon slices in cavity.
8. 8
   Arrange remaining lemon slices on top of fish.
9. 9
   Roast salmon until just opaque throughout when knife is inserted at backbone, about 40 minutes.
10. 10
    Meanwhile, prepare Caper Sauce.
11. 11
    For Caper Sauce: In medium bowl, mix 3/4 cup sour cream, 1/2 cup mayonnaise, 1/4 cup milk, 3 tablespoons capers, drained and chopped, 2 tablespoons chopped fresh tarragon, 1/2 teaspoon freshly grated lemon peel, and 1/8 teaspoon coarsely ground black pepper until blended.
12. 12
    Cover and refrigerate until ready to serve, up to two days.
13. 13
    Makes about 1 2/3 cups.Each tablespoon: About 58 calories, 0g protein, 1g carbohydrate, 6g total fat (2g saturated), 7mg cholesterol, 90mg sodium.
14. 14
    Carefully remove lemon slices and peel off skin from top of salmon; discard.
15. 15
    Using two wide spatulas, transfer salmon to cutting board.
16. 16
    To serve, slide cake server under front section of top fillet and lift off fillet; transfer to warm large platter.
17. 17
    Slide server under backbone and lift it away from bottom fillet; discard.
18. 18
    Slide cake server between bottom fillet and skin and transfer fillet to platter.
19. 19
    Serve with lemon wedges and caper sauce.
20. 20
    Makes 10 main-dish servings.
21. 21
    Nutritional information is based on one serving without sauce.