Lemon Tarragon Seared Salmon with Kiwi Roma Tomato Salsa

September 05, 2017

Lemon Tarragon Seared Salmon with Kiwi Roma Tomato Salsa

Lemon Tarragon Seared Salmon with Kiwi Roma Tomato Salsa

This is a delicate way to prepare salmon, which allows the natural flavor of the salmon to peek through. Add a nonstarchy vegetable like fresh green beans or kale salad.

Marinating Time: 10 minutes


Nutrition Facts

Serving Size: 1⁄4 recipe

  • Calories240
  • Carbohydrate5 g
  • Protein26 g
  • Fat13.0 g
  • Saturated Fat2.1 g
  • Sugars3 g
  • Dietary Fiber1 g
  • Cholesterol80 mg
  • Sodium95 mg
  • Potassium470 mg

This Recipe Serves 4


1 teaspoon olive oil
Juice of 1 lemon
1/2 teaspoon lemon zest
1/2 teaspoon minced tarragon
1 teaspoon Dijon-style mustard
16 ounce salmon filet, cut into 4 pieces
2 teaspoons panko (Japanese) breadcrumbs

Kiwi Salsa
1 ripe kiwi, peeled and diced into 1⁄2-inch squares
1 ripe Roma tomato, diced into 1/2-inch squares
1 tablespoon red onion, minced
1 teaspoon jalapeño or serrano chili, minced
1 tablespoon flat leaf parsley, minced
Juice of 1/2 lime
1 teaspoon extra virgin olive oil


  1. Combine oil, lemon juice, lemon zest, tarragon, and mustard in a small mixing bowl.
  2. Marinate salmon filets in marinade for 10 minutes. Remove from marinade and press lightly into Panko breadcrumbs.
  3. Heat a grill pan or gas grill over medium-high heat and place salmon into pan or heated char grill grate. Sear salmon for 3–4 minutes. Turn salmon and repeat process. Move salmon to a cooler part of the grill and continue to cook for 4–6 minutes until fully cooked through.
  4. Make Kiwi Salsa by combining all ingredients in a medium mixing bowl. Serve over salmon filets.

Choices/Exchanges: 1⁄2 Carbohydrate, 4 Lean Meat, 1 Fat