Salmon with Creamy Tarragon Sauce

Prep Time 40-45 min. | Medium
Thaw in refrigerator.

1. Heat oven to 425°F. Line baking sheet with foil and spray with nonstick cooking spray.
2. Place potatoes in a single layer on foil-lined baking sheet and sprinkle with 1/4 tsp. kosher salt. Bake 25-30 min. Half way through cooking, stir potatoes and return to oven.
3. Meanwhile, add poaching liquid and 1 cup water to a large skillet with rimmed edges and bring to med. high heat. Reduce heat to a simmer. Pat salmon dry and place salmon fillets in liquid. Cover and keep at a simmer to cook, about 6-8 min. or until cooked through (internal temp. 145°F).
4. Remove salmon and allow to cool about 5 min.
5. Serve with roasted potatoes and drizzle with tarragon sauce.

Prep Time 40-45 min. | Large
Thaw in refrigerator.

1. Heat oven to 425°F. Line baking sheet with foil and spray with nonstick cooking spray.
2. Place potatoes in a single layer on foil-lined baking sheet and sprinkle with 1/2 tsp. kosher salt. Bake 25-30 min. Half way through cooking, stir potatoes and return to oven.
3. Meanwhile, add poaching liquid and 2 cups water to a large skillet with rimmed edges and bring to med. high heat. Reduce heat to a simmer. Pat salmon dry and place salmon fillets in liquid. Cover and keep at a simmer to cook, about 6-8 min. or until cooked through (internal temp. 145°F).
4. Remove salmon and allow to cool about 5 min.
5. Serve with roasted potatoes and drizzle with tarragon sauce

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.