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 ContessaPrint Pin Rate
- 1- 1 1/2 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
- 1/4 cup minced fresh dill
- 1/4 cup minced fresh parsley
- 1/4 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.
Are you a fan of Ina’s recipes? ME TOO!