2- to 2 1/2-pound skinless salmon fillet
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Preheat the oven to 425 degrees.
Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish.
In a small bowl, whisk together the olive oil and freshly squeezed lemon juice, then drizzle over the top of the salmon. Let it sit at room temperature for 15 minutes.
In the meantime, finely chop and combine the herbs. Once the salmon has sat for 15 minutes, pack the herbs on top of the salmon. Fill the bottom of the baking dish with the wine.
Roast the salmon for 12 minutes, then remove from the oven, cover with foil, and let sit for 10 minutes. Cut the salmon "against the grain", so that it is like a filet of salmon, the ends crispy, and the middle is a medium rare. Every oven is different, so check the middle with a knife before turning off the oven, but also know it will continue to cook while under the foil!
I can't wait to try this recipe as individual filets on the grill this summer!