Salmon with Dijon Vinaigrette

Ingredients

• 1/2 cup white wine vinegar
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon Italian seasoning
• 4 sprigs fresh rosemary
• 1 teaspoon dried tarragon
• 1 tablespoon capers, drained
• 1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
• 1 1/2 pounds salmon fillets
• Freshly ground black pepper to taste
• 4 kalamata olives, pitted and sliced

Directions

In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.