In a medium bowl, whisk together lemon juice, tarragon, and sour cream. Set aside.
Place salmon, skin-side down, in a baking dish covered with cooking spray. Season fish with salt and pepper, and then spread the sour cream mixture over the salmon.
Bake fish about 20-22 minutes, until opaque throughout, and then serve.
Exchanges 5 lean meats; 1 fat
Side Suggestions: Sautéed Asparagus Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sauté 10-12 trimmed asparagus spears 5-10 minutes, until they reach desired tenderness.
Side Suggestions: Rice Pilaf
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