Name: Barefoot Contessa's Herb-Roasted Salmon
Yield: Serves 6
Ingredients: 1 (2-to 2 ½-pound) skinless salmon fillet; Kosher salt and freshly ground black pepper; ¼ cup good olive oil; 2 tablespoons freshly squeezed lemon juice; ½ cup minced scallions, white and green parts (4 scallions); ½ cup minced fresh dill; ½ cup minced fresh parsley; ¼ cup dry white wine; Lemon wedges, for serving

Barefoot Contessa filet of salmon covered in green herbs on a cutting board with a knife and lemon wedges

Photo by Quentin Bacon

This is a great last-minute dinner. I can pick up the salmon on the way home, and I’ve usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful than grilling and the salmon stays very moist. I have needlenose-pliers in a drawer for removing any pesky pinbones that the fish store misses.

Recipe information

Yield
Serves 6

Ingredients

1 (2-to 2 ½-pound) skinless salmon fillet

Kosher salt and freshly ground black pepper

¼ cup good olive oil

2 tablespoons freshly squeezed lemon juice

½ cup minced scallions, white and green parts (4 scallions)

½ cup minced fresh dill

½ cup minced fresh parsley

¼ cup dry white wine

Lemon wedges, for serving

Preparation

Step 1
Preheat the oven to 425 degrees.
Step 2
Place the salmon fillet in a glass, ceramic, or stainless-steel 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 for 15 minutes.
Step 3
In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
Step 4
Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
Step 5
Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Cover of cookbook with Ina Garten holding a tray of parfaits

Reprinted with permission from How Easy Is That? Fabulous Recipes & Easy Tips Ina Garten copyright 2010. Published by Clarkson Potter, an imprint of Penguin Random House. Photographs by Quentin Bacon. Buy the full book from Amazon or Bookshop.