Roasted Salmon with Parsley Lemon Sauce

      1/3 cup chicken broth
      1 teaspoon grated lemon zest
      1/4 cup lemon juice
      4 teaspoons olive oil
      1 tablespoon Dijon mustard
      1 teaspoon dried tarragon
      1/4 teaspoon black pepper
      1/2 purple onion, diced
      1/4 cup chopped parsley
      1/4 teaspoon salt
      1 1/2 pounds salmon fillet, in one piece, skin on
      Preheat the oven to 500F. In a medium bowl, whisk together the broth, lemon zest, lemon juice, 3 teaspoons of the oil, the mustard, tarragon, and black pepper. Add the onion and parsley. Set aside.
      Place unbleached parchment paper on a baking sheet. Lay the salmon, skin-side down, on the baking sheet. Rub the remaining 1 teaspoon oil onto the salmon and sprinkle with the salt.
      Bake for 12 to 15 minutes or until the salmon is medium-rare to medium. With a large spatula, lift the salmon off the baking sheet, leaving the skin behind. (Bake the salmon skin for 10 more minutes to crispy. This makes a delicious addition to crush and sprinkle over salad or side dish. It's like bacon!) Divide salmon into portions and serve with the sauce spooned on top.