This is a great winter dish that you can prepare at the last minute. This recipe comes from Ina Garten’s book, How Easy is That? on page 149. Not only does the recipe cook fast, it also is quick to prepare. We used a pinot grigio wine and served the same wine along with the salmon. This recipe goes well with either potatoes or rice.
2 to 2½ lb. skinless salmon fillet
Kosher salt and freshly ground pepper to taste
¼ cup good olive oil
2 Tbsp freshly squeezed lemon juice
½ cup minced scallions, white and green parts (4 scallions)
½ cup minced fresh dill
½ cup minced fresh parsley
¼ cup dry white wine
Lemon wedges, for serving
1. Preheat the oven to 425º F.
2. 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.
3. 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.
4. 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 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.