Here’s another recipe with two of our favorites: the Barefoot Contessa and the Carolina Fish Market. On the way home pick up the freshest fish from the Carolina Fish Market and the rest of the ingredients you’ll probably already have on hand. Roasting salmon will usually produce a moist fish and with this simple trio of fresh green herbs you’ll get a lot of flavor in a short amount of time. Add a few wedges of lemon for a bright finish.
INGREDIENTS
- 2 to 2½ pounds of skinless salmon fillet from Carolina Fish Market
- ¼ cup any Olive This! Single Varietal EVOO
- 2 tablespoons freshly squeezed lemon juice
- ½ cup minced fresh parsley
- ½ cup minced scallions, white and green parts (4 scallions)
- ½ cup minced fresh dill
- ¼ cup dry white wine
- lemon wedges for serving
DIRECTIONS
Preheat oven to 425 degrees F.
Generously salt and pepper the salmon fillet and place into a glass, ceramic or stainless steel roasting pan. Whisk together the lemon juice and olive oil.
Pour the lemon juice and EVOO mixture over the salmon to coat evenly. Let stand for about 15 minutes.
Chop the parsley, scallions and dill. Stir ½ cup of each into a small bowl to combine. Scatter half the mixture over the salmon evenly, flip the salmon and scatter the remaining herbs so both sides are coated well.
Pour the wine into the pan around the herbed salmon.
Roast the salmon until almost cooked in the center, about 10-12 minutes. There will be a thin layer of uncooked salmon in the very center. Remove the salmon from the oven and cover tightly with aluminum foil and let rest for about 10 minutes. Cut salmon crosswise and serve hot with lemon wedges on the side.
MAKES 6 SERVINGS
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