6 people
DINNER
Ina Garten How Easy Is That? (p. 149)
Skinless salmon fillet - 1 (2 1⁄2 lbs)
Scallions - 4 (1⁄2 cup)
Dill - 1⁄2 cup
Parsley - 1⁄2 cup
Lemons - 1 (2 tbl juice)
White wine - 1⁄4 cup
Lemon - squeeze juice
Scallions - mince white and green parts
Dill - mince
Parsley - mince
Preheat oven to 425 degrees.
Place the salmon fillet in a glass, ceramic or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together 1⁄4 cup olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
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 white wine around the fish fillet.
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, which you can check by inserting a small knife to open). 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 the lemon wedges.