Roasted Salmon with Green Herbs

My awesome friend Jen gave this to me - how cute is that?? It is so perfect for me! Haha! :-)

And here is tonight's dinner:

What a yummy, easy, healthy start to the weekend!

There was very little that went into making this recipe and it was very tasty! It was more of a subtle flavor, but really good! The flavor of the herbs was definitely there, but the flavor of the fish was definitely more showcased in this recipe. You need to be a fan of salmon to like this dish!

The recipe calls for skinless salmon, but I always leave the skin on, and for this recipe just spread the herb mixture on top of the fish. There are a lot of important nutrients in the skin, plus it's delicious! I didn't go through the process of covering it with aluminum foil and letting it rest for 10 minutes because my husband and I prefer meat and fish to be on the more raw side than well done, but if you prefer well done then you should just follow the instructions in the recipe. We just made some brown rice to go along with it, but a veggie, such as broccoli, would also be really good. A great start to the weekend!

I hope everyone has a super awesome weekend! :-)

Roasted Salmon with Green Herbs

Barefoot Contessa How Easy is That?

Published by Clarkson Potter/Publishers in 2010.

Yield: 6 servings

1 (2 to 2 1/2 pound) skinless salmon fillet

Kosher salt and freshly ground black pepper

1/4 cup good 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

Lemon wedges, for serving

1. Preheat the oven to 425°F.

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.

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.

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. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.