| Level: | Easy |
| Total: | 47 min |
| Prep: | 10 min |
| Inactive: | 25 min |
| Cook: | 12 min |
| Yield: | 6 servings |
Ingredients
- 1 (2- to 2 1/2-pound) skinless salmon fillet
- Kosher salt and freshly ground black pepper
- 1/4 cup good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup minced scallions, white and green parts (4 scallions)
- 1/2 cup minced fresh dill
- 1/2 cup minced fresh parsley
- 1/4 cup dry white wine
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 449 |
| Total Fat | 32 g |
| Saturated Fat | 6 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 35 g |
| Cholesterol | 94 mg |
| Sodium | 488 mg |
Reviews
Great fresh dish! Love the simple prep. I’ve been making this for several years every couple of months…and I love it with mushroom couscous in spring, and Parmesan garlic mashed potatoes in the colder months. Every so often I will put a nice thin coat of Dijon mustard over the salmon, and omit the salt, then use pepper, then follow as directed. I’ve also used the lemon zest in the lemon oil emulsion to bring out more lemon flavor. Last summer for a change, after it cooked and cooled a bit, I cut the salmon into squarish portions and refrigerated them, and the next day, toasted brioche buns and served them cold with a little Dijon on the toasted buns. Made for a great casual lunch, and chilled it really is refreshing and nice for a picnic style lunch with coleslaw and potato chips.
Do you think this would work with individual fillets of equal size?
The best way to fix salmon!
I love this recipe. I’ve made it many times.
Easy! Great way to use up herbs
Excellent! I made this for a dinner party with 14 people and doubled the recipe. As indicated, I cooked it for 12 minutes but checked it and put it back in for another 8-9 minutes. All my friends loved it and asked for the recipe. So easy and so tasty.
Great on the grill!— I leave the skin on and use a grill pan.
Great use of fresh herbs and lemon, paired nicely with the salmon.
This salmon recipe was excellent. I prepare salmon at least once per week but I usually sear it with the skin and add a sauce or not. However; I was looking for a recipe to do in the oven because I was preparing for 12 ppl. I decided on this because it was St Patrick’s day and it was full of green herbs. I didn’t expect it to be this good because we usually like skin on seared. It was just as delicious only different. This dish was excellent. I prepared it exactly as the recipe states. Everyone raved about the salmon! Thank you Ina!
The best!