Barefoot Contessa's Herb Roasted Salmon

I really like salmon, both for its flavor, and healthy omega-3 fats.  However, I don’t eat it as frequently in the winter, because I usually grill it. And for at least half of the year, my grill is covered with snow.  OK, maybe I exaggerate a bit, but it is hard to grill when it’s cold and dark out, and that is the case for many months of the year in Boston.

When I do get a craving for it in the winter, this recipe from Ina Garten of Barefoot Contessa is one of my favorites.  It's packed with fresh herbs and a light lemon flavor. The best part is that it cooks in minutes in the oven - no grill needed!

A very nice thing about salmon that cooks in liquid (poaching) is that clean up is a breeze. So that's another big bonus for this recipe.

And if you don't feel like turning on the oven, you can also cook this in a large pan on the stovetop. Just heat it until the wine and lemon juice is simmering, and then reduce the heat to medium-low, cover then pan, and cook for another 10 minutes or so.

I've scaled it back a bit for 4 servings.  Don't be afraid of the fat grams - they're mostly heart-healthy!


Roasted Salmon with Green Herbs From Barefoot Contessa

3.88 from 32 votes
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Course: dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
resting time: 10 minutes
Servings: 4 servings
Calories: 322kcal


  • 1- 1 ½ lbs skinless salmon fillet
  • Kosher salt and freshly ground pepper
  • 2 Tbs olive oil
  • 1 Tbs fresh squeezed lemon juice
  • 3 scallions minced, white and green parts
  • ¼ cup minced fresh dill
  • ¼ cup minced fresh parsley
  • ¼ cup white wine
  • Lemon wedges for serving


  • Preheat oven to 425 degrees
  • Place salmon in a roasting dish, and season with salt and pepper.
  • Whisk together the olive oil and lemon juice, and drizzle it over the salmon.
  • In a small bowl, stir together scallions and herbs.
  • Pat the mixture over both sides of the salmon, so it is evenly coated.
  • Pour the wine around the fish fillet.
  • Roast the salmon for 10 minutes, or until just cooked in the center
  • Cover with aluminum foil and let rest for 5-10 minutes.
  • Serve with lemon wedges.


Recipe from Ina Garten


Calories: 322kcal | Carbohydrates: 2g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 81mg | Potassium: 915mg | Fiber: 1g | Sugar: 1g | Vitamin A: 701IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 2mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

Are you a fan of Ina's recipes? ME TOO!

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