Baked Salmon with Tarragon Pesto
1 ½ pounds salmon fillets, bones removed, rinsed, drained, patted dry, and cut into 4 (6-ounce) pieces
½ cup lightly packed fresh tarragon leaves, minced, plus tarragon sprigs for garnish
6 tablespoons fine, unseasoned dry bread crumbs
3 tablespoons olive oil
1 ½ tablespoons tarragon vinegar or white wine vinegar
2 cloves garlic, minced
¼ teaspoon salt
1/8 teaspoon crushed red pepper flakes
Lemon wedges, for garnish
Preheat oven to 400° F. Lightly coat a baking sheet with oil or nonstick cooking spray. Place the fish fillets on the baking sheet, skin side down, evenly spaced, without crowding. Set aside while preparing the pesto.
In a small bowl, mix the minced tarragon, bread crumbs, olive oil, vinegar, garlic, salt, and red pepper flakes. Spread evenly over the tops of the salmon fillets, pressing down with the back of a spoon to help the topping adhere to the fish.
Place the fish in the oven and cook 8 to 12 minutes, depending on the thickness of the fillets, until the fish just turns opaque.
To serve, divide the fillets among individual plates and garnish with lemon wedges and tarragon sprigs.