Herbed Salmon
Herbed salmon is one of those recipes that never goes out of style. It's the perfect choice when you're in the market for a simply roasted, yet still sumptuously flavored, fillet of fish. Although remarkably easy to prepare, herbed salmon feels elegant enough to serve for a fancy dinner party.
Servings 6 servings
Equipment
- large roasting dish
Ingredients
- 2½ to 3 pound salmon fillet skinned and deboned
- kosher salt
- freshly ground black pepper
- ⅓ cup extra virgin olive oil
- 1 medium shallot finely minced
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup fresh dill roughly chopped
- ½ cup fresh flat leaf parsley roughly chopped
- ⅓ cup dry white wine
Instructions
- First make sure the salmon has been skinned and deboned. Then place the fillet in a large roasting dish and set it aside.
- Preheat the oven to 425℉.
- Finely mince the shallot. Heat a tablespoon of the olive oil in a small skillet over medium heat. Add the minced shallot and sauté for a few minutes, or until it is fragrant and becoming translucent. Set aside to cool.
- Zest and juice the lemon. Whisk together the remaining olive oil and the lemon juice.
- Drizzle the mixture evenly over the salmon. Using a spoon, baste any areas that were missed. Then season the salmon generously with salt and pepper.
- Sprinkle the sautéed shallot and lemon zest over the salmon. Pour the wine around the edges of the fish.
- Roughly chop the dill and parsley, combining them together into one big herbal heap. Then scatter the herb mixture thickly over the salmon.
- Roast the salmon for 10 to 15 minutes, or until it is almost cooked in the center at the very thickest part. After removing it from the oven, cover the dish with aluminum foil and allow the salmon to rest for at least 10 minutes.
- Cut the salmon into serving pieces and serve with your favorite seasonal accompaniments.