Roasted Salmon with Green Herbs, from the Barefoot Contessa's How Easy is That?
1 salmon fillet (about 2 1/2 pounds)- I left the skin on
kosher salt and freshly ground black pepper
1/4 good olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/2 cup dry white wine
lemon wedges for serving
Preheat oven to 425 degrees.
Set salmon in glass dish and season with salt and pepper. Whisk together lemon juice and olive oil and drizzle evenly over the salmon. Let sit for 15 minutes.
In a small bowl, stir together scallions, dill, and parsley and then scatter over the salmon. Pour the wine around the salmon.
Roast salmon for 10-12 minutes until it's slightly undercooked in the center at the thickest part. Cover dish tightly with foil and let sit for 10 minutes to preserve the juices and finish cooking. Cut into serving size pieces and serve with lemon wedges. Serves 6.