Roasted Salmon with Fresh Green Herbs Recipe | Ina Garten
Difficulty: Simple
Serves: 6
Nutrition Facts Per Serving: Serves 1 of 6 | Calories: 449 | Total Fat: 32g | Saturated Fat: 6g | Carbs: 2g | Dietary Fiber: 1g | Sugar: 0g | Protein: 35g | Cholesterol: 94mg | Sodium: 488mg
Total Time: 47 minutes
Preparation: 10 minutes
Inactive Time: 25 minutes
Cooking Time: 12 minutes
- 2 to 2 1/2 pounds salmon fillet, skin removed
- Kosher salt and freshly ground black pepper, for seasoning
- 1/4 cup high-quality olive oil
- 2 tablespoons fresh lemon juice
- 1/2 cup scallions, minced (use both white and green parts, about 4 scallions)
- 1/2 cup fresh dill, finely chopped
- 1/2 cup fresh parsley, minced
- 1/4 cup dry white wine
- Lemon wedges, for garnish
- Preheat the oven to 425F (218C).
- Place the salmon in a glass, ceramic, or stainless-steel roasting pan and season with kosher salt and freshly ground black pepper. Whisk together the olive oil and lemon juice, then drizzle over the salmon. Let the fish rest at room temperature for 15 minutes.
- In a small bowl, combine the minced scallions, dill, and parsley. Press the herb mixture onto both sides of the salmon so it is evenly coated. Pour the white wine into the pan around the fish.
- Roast the salmon for 10 to 12 minutes, until the center of the thickest part is nearly cooked a slight translucent pink may remain in the very center. (Check doneness by inserting the tip of a small knife into the thickest part if necessary.)
- Remove the pan from the oven, cover tightly with aluminum foil, and let the salmon rest for 10 minutes off the heat. Slice crosswise into portions and serve hot with lemon wedges for squeezing over the top.
Recipe adapted from Barefoot Contessa: How Easy Is That? by Ina Garten. All rights reserved.
