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Name: Dairy-Free French-Style Lemon Tarragon Vinaigrette Emulsion with Roasted Salmon
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (5 oz) salmon fillets, skinless; 2 tbsp fresh lemon juice; 1 tbsp white wine vinegar; 1 tsp Dijon mustard; 1 small shallot, finely minced; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/3 cup extra-virgin olive oil; 2 tbsp fresh tarragon, finely chopped; 1 cup baby arugula (for garnish)

Dairy-Free French-Style Lemon Tarragon Vinaigrette Emulsion with Roasted Salmon

FreshDate8024

This recipe lets you master emulsification beyond mayo by creating a classic French lemon-tarragon vinaigrette—no dairy or gluten in sight. The key is whisking in olive oil slowly to suspend it in the acidic base, resulting in a lusciously creamy texture. Paired with simply roasted salmon and fresh arugula, this dish layers lemon, tarragon, and Dijon for complexity. Practice your technique and enjoy a dinner that’s equal parts elegant and approachable, perfect for a cool Alberta evening.

Ingredients

Instructions

Preheat oven to 400°F (205°C). Line a small baking sheet with parchment paper.
Pat salmon fillets dry and season with a pinch of salt and pepper. Roast on the prepared sheet for 12–14 minutes, until just cooked through. Set aside to rest.
While the salmon roasts, make the vinaigrette: In a medium mixing bowl, whisk together lemon juice, vinegar, mustard, minced shallot, salt, and pepper until combined.
Slowly drizzle in the olive oil, whisking vigorously and constantly, until the mixture thickens and emulsifies into a silky vinaigrette.
Stir in chopped tarragon. Taste and adjust seasoning if needed.
To serve, arrange arugula on plates, place a salmon fillet on top, and spoon generous vinaigrette over each. Serve warm or at room temperature.