This delicious roasted salmon with green herbs, inspired by Ina Garten, is a quick and easy meal that’s perfect for weeknights or special occasions. Bursting with fresh flavors, it’s a nutritious dish made with simple ingredients like dill, parsley, and lemon. Pair it with roasted veggies or a crisp salad for a light yet satisfying dinner!
Recipe Ingredients:
- 1 (2- to 2½-lb) skinless salmon fillet
- Kosher salt and freshly ground black pepper
- ¼ c good olive oil
- 2 tbsp freshly squeezed lemon juice
- ½ c minced scallions, white and green parts (4 scallions)
- ½ c minced fresh dill
- ½ c minced fresh parsley
- ¼ c dry white wine
- Lemon wedges, for serving
How To Make Roasted Salmon With Green Herbs?
- Preheat the oven: Preheat to 220°C / 425°F.
- Prepare the salmon: Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish. Season generously with salt and pepper. In a small bowl, whisk together olive oil and lemon juice, then drizzle evenly over the salmon. Let it rest at room temperature for 15 minutes.
- Add the herbs: Combine scallions, dill, and parsley in a bowl. Coat both sides of the salmon generously with the herb mixture. Pour the white wine around the fish.
- Roast the salmon: Roast for 10–12 minutes until the thickest part is almost cooked, leaving a thin line of uncooked salmon in the center. Test with a small knife if unsure.
- Rest the salmon: Cover the dish tightly with foil and let it rest for 10 minutes.
- Serve: Slice the salmon crosswise into portions and serve with fresh lemon wedges.
Recipe Tips:
- Use fresh herbs: Fresh dill, parsley, and scallions make a big difference in flavor. Avoid using dried herbs as they won’t give the same fresh taste.
- Don’t overcook the salmon: Check the center of the fillet for a thin, uncooked line. It will finish cooking as it rests under foil.
- Rest the salmon: Covering it with foil after roasting ensures the juices stay locked in, making the salmon moist and tender.
- Choose a good olive oil: Use high-quality olive oil for the marinade—it enhances the flavor and brings out the best in the salmon.
- Room temperature is key: Let the salmon sit at room temperature before cooking so it cooks evenly in the oven.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover roasted salmon cool to room temperature first. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the salmon to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Heat a non-stick skillet over low heat, add a splash of water or broth, and gently warm the salmon for 3-5 minutes, flipping once.
Nutrition Facts
- Calories: 336
- Total Fat: 16.9g
- Saturated Fat: 3g
- Cholesterol: 86.9mg
- Sodium: 146.8mg
- Potassium: 759.9mg
- Total Carbohydrate: 1.6g
- Dietary Fiber: 0.4g
- Sugars: 0.5g
- Protein: 40g
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Ina Garten Roasted Salmon With Green Herbs
Description
This delicious roasted salmon with green herbs, inspired by Ina Garten, is a quick and easy meal that’s perfect for weeknights or special occasions. Bursting with fresh flavors, it’s a nutritious dish made with simple ingredients like dill, parsley, and lemon. Pair it with roasted veggies or a crisp salad for a light yet satisfying dinner!
Ingredients
Instructions
- Preheat the oven: Preheat to 220°C / 425°F.
- Prepare the salmon: Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish. Season generously with salt and pepper. In a small bowl, whisk together olive oil and lemon juice, then drizzle evenly over the salmon. Let it rest at room temperature for 15 minutes.
- Add the herbs: Combine scallions, dill, and parsley in a bowl. Coat both sides of the salmon generously with the herb mixture. Pour the white wine around the fish.
- Roast the salmon: Roast for 10–12 minutes until the thickest part is almost cooked, leaving a thin line of uncooked salmon in the center. Test with a small knife if unsure.
- Rest the salmon: Cover the dish tightly with foil and let it rest for 10 minutes.
- Serve: Slice the salmon crosswise into portions and serve with fresh lemon wedges.
Notes
- Use fresh herbs: Fresh dill, parsley, and scallions make a big difference in flavor. Avoid using dried herbs as they won’t give the same fresh taste.
- Don’t overcook the salmon: Check the center of the fillet for a thin, uncooked line. It will finish cooking as it rests under foil.
- Rest the salmon: Covering it with foil after roasting ensures the juices stay locked in, making the salmon moist and tender.
- Choose a good olive oil: Use high-quality olive oil for the marinade—it enhances the flavor and brings out the best in the salmon.
- Room temperature is key: Let the salmon sit at room temperature before cooking so it cooks evenly in the oven.
Ina Garten Roasted Salmon With Green Herbs