Preheat the oven to 200°C. Spray a baking tray with cooking spray. Place the salmon, skin-side-down, on the tray. Rub 1 teaspoon of the oil onto the salmon. Bake for 12 minutes or until the salmon is rare to medium.
Meanwhile, whisk together the stock, lemon zest, lemon juice, the remaining oil, the mustard, tarragon and a good grinding of black pepper in a medium bowl. Add the capsicum and parsley.
Lift the salmon off the baking tray with a large spatula, leaving the skin behind. Divide the fish into 4 portions and serve with the dressing spooned on top.
Did you know?
Many studies have shown that the omega-3 fatty acids (polyunsaturated fats) found in fish such as salmon significantly reduce triglyceride levels. Triglycerides – blood fats – seem to be a contributing factor to heart disease, although the exact relationship is unclear.