4 (6-ounce) salmon fillets (about 1 1/2 inches thick)
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 cups chopped, seeded, peeled tomato (about 1 pound)
2 tsp. low-sodium soy sauce
2 1/2 tsp. coarsely chopped fresh or 3/4 teaspoon dried tarragon
2 tsp. Dijon mustard
Tarragon sprigs
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Preheat oven to 425 degrees.
Sprinkle salmon fillets with salt and pepper.
Place the fillets, skin sides up in a large oven proof skillet or small roasting pan.
Spoon chopped tomato around fillets, and drizzle fillets with soy sauce.
Bake the fillets at 425 degrees for 12 minutes or until fish flakes easily when tested with a fork.
Remove skin from fillets, and discard skin.
Remove fillets from pan, and keep warm.
Add the chopped tarragon and mustard to tomato, stirring well.
Spoon tomato mixture over fillets.
Garnish with tarragon sprigs if desired.
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