Wednesday, November 17, 2010

Roasted Salmon With Green Herbs

Anyone who knows me knows that I LOVE salmon.  I love salmon sushi, I love it grilled, sauteed in a skillet, roasted in the oven, but usually I like it with salt and pepper only.  I was weary to try this because I am a fan of plain salmon (maybe a little dill, but not loaded on both sides with herbs!).  I got Ina Garten's latest cookbook when it came out and saw this recipe in it.  Now Ina is my favorite of favorites, I cook from her cookbooks (and I have all of them) regularly and some of our family favorites are her recipes.  I know if I make one of her recipes..I'm gonna be happy.  And that is good for everyone!  :)

My boys love salmon too.  Not quite as much as me, but they do and they gobbled this down.  Marcus asked why there was a bug on his, but once I told him it was a scallion he was fine with it.  These boys crack me up sometimes!  I served it with roasted cauliflower.  Oh my goodness another yummy dish from her new book.  Look for the post, you won't be disappointed.

Start by removing the skin.  (Get it done for you, it's a pain!)  I got it off, but it was not pretty.  Then season it with salt and pepper.  Whisk olive oil and lemon juice and drizzle it evenly over the salmon.  Let it set at room temperature for about 15 minutes.

Next, in a small bowl stir together scallions, dill and parsley.

Coat both sides of the salmon with the herbs and pour the wine around the fish.  Roast for 10-12 minutes.  Let rest 10 minutes.

Slice and serve!  YUMMY.

 I chose to serve it with her oven roasted cauliflower, which I made first.  I will be posting the recipe next!

Serves 6

1 large (2 to 2 1/2 pound) salmon fillet, bones and skin removed
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons 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
Lemon wedges, for serving

1. Place the salmon fillet in a nonreactive 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 to marinate for 15 minutes.

2. Preheat the oven to 425 degrees.

3. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet.

4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges.


  1. this sounds awesome! Im going to try it & let you know what I think!(Cathy)

  2. It is! I love salmon! Let me know what you think!

  3. I am in love with this... I think it's because I am in love with salmon. Serious relationship.

  4. Gigi, I too have a special love affair with salmon! LOL.

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