Mixed dried provencal herbs (such as thyme, rosemary, and dill): 1 tbsp
Tbsp olive oil l: 2 tbsp
Freshly ground black pepper to taste:
Béarnaise sauce: 1 cup
Fresh tarragon for garnish (optional):
Instructions
Preheat the oven to 375°F (190°C)
Season the salmon: Pat the salmon fillets dry with a paper towel. Drizzle with olive oil, then sprinkle with Viking salt, mixed herbs, and freshly ground black pepper. Gently rub the seasoning into the salmon for an even coating.
Bake the salmon: Arrange the seasoned fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Warm the Béarnaise sauce: While the salmon is baking, gently warm the ready-to-use Béarnaise sauce in a small saucepan over low heat. Stir occasionally to avoid overheating or separation.
Serve: Plate each salmon fillet and drizzle with the warm Béarnaise sauce. Garnish with fresh tarragon leaves for an extra touch of elegance.
Pair this delicious dish with steamed vegetables like green beans or roasted baby potatoes for a well-rounded, gourmet meal.
