I am fairly certain that I’ve mentioned before how much I love fish. In fact, it’s something I could probably have every single day. It’s also something I don’t have too often because my roommate doesn’t like any seafood. We do most of our meal planning together and cook for each other regularly. With our hectic schedules, it’s a lot easier knowing dinner will be ready when you have to stay late at work. I didn’t realize how long it had been since I bought and made fish, but it was long overdue.
- 2 lb skinless salmon fillet
- salt and pepper to taste
- 1/4 cup olive oil
- 1 lemon, juiced
- 1/2 cup scallions, minced
- 1/2 cup fresh dill, minced
- 1/2 cup fresh parsley, minced
- 1/4 cup dry white wine
Preheat the oven to 425 degrees.
Place the salmon in a glass roasting dish and season with salt and pepper. Whisk together the olive oil and lemon juice and drizzle it over the salmon. Let the salmon stand at room temperature for 15 minutes.
In a small bowl, stir together the scallions, dill, and parsley. Scatter the herbs over the salmon, turning it so that both sides are generously coated with the herb mixture. Pour the wine around the salmon.
Roast the salmon for 10 minutes, until almost cooked in the center at the thickest part. The center will be firm, with jut a line of uncooked salmon in the very center.
Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon into serving piece and serve with lemon wedges.
I also served this with green beans. To prepare those:
Cook 1 minced shallot in olive oil in a sauté pan. Then toss in one pound of green beans, the juice of one lemon, salt, and pepper to taste. They are done when they are bright green and crisp.