Herb Roasted Salmon
mary hayes
Moist and very flavorful - it will be a hit at the table!
ingredients
- 1 large (2 to 2 1/2 lb) salmon fillet, bones and skin removed
- Kosher salt and freshly ground pepper
- 1/4 cup good olive oil
- 2 TBSP freshly squeezed lemon juice
- 5 scallions, white and green parts, minced
- 1/2 cup minced fresh dill
- 1/2 cup minced fresh parsley
- 1/4 cup dry white wine-cooking wine will do
- Lemon wedges, for serving
directions
- 1
Salt the salmon as soon as you bring it home from the store and pop in the refrigerator until you are ready to start dinner. This brings out the flavor!
- 2
Place salmon fillet in a nonreactive roasting dish (glass) and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle evenly over the salmon, making sure the bottom of the fillet gets the marinade. Let it stand at room temperature for 15 minutes
- 3
Preheat oven to 425
- 4
In a bowl, stir together the scallions, dill and parsley. Scatter over the fillet, turning it so that both sides become generously coated.
- 5
Pour the wine over and around the fillet.
- 6
Roast the salmon for 10-12 minutes, until almost cooked in the center at the thickest part. Remove from oven and cover tightly with aluminum foil.
- 7
Cut the salmon across into serving pieces and serve hot with lemon wedges.
notes
Makes a beautiful presentation.
Source: mary hayes
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