- 1 large (2 to 2 ½ pound) salmon fillet, bones and skin removed
- Kosher salt and freshly ground black pepper
- ¼ cup good fresh extra virgin or virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 5 Scallions, white and green parts, minced
- ½ cup minced fresh dill
- ½ cup minced fresh parsley
- ¼ cup dry white wine
- Lemon wedges, for serving
1. Place the salmon fillet in a nonreactive roasting dish and season it generously 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 to marinate for 15 minutes.
2. Preheat the oven to 425 degrees.
3. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet.
4. 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.
NOTE: Wash and salt the salmon when it comes home from the store, rewrap it and leave it in the fridge until ready to cook. It gives it much more flavor. Use fresh herbs. If you have leftover herbs freeze them to use another day.