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 notes

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