I really like salmon. It is quickly becoming one of my favorite fish. This recipe is very tasty and is an excellent way to prepare a quick evening meal after a hectic day. This is also one of my favorite ways of preparing salmon.
1 salmon fillet (1 to 1 ½ pound) bones removed
Kosher salt and freshly ground black pepper
¼ cup good olive oil
2 tablespoons freshly squeezed lemon juice
5 scallions, white and green parts, minced
¼ cup minced fresh dill
¼ cup minced fresh parsley
¼ cup dry white wine
Lemon wedges, for serving
Preheat the oven to 425° F.
Place the salmon fillet in a glass or ceramic roasting dish. Season it 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 15 to 20 minutes.
Blend together the scallions, dill, and parsley. Cover the salmon fillet with the herb mixture over the salmon fillet. Slowly pour the wine over and around the fish fillet.
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.