Roasted Salmon with Green Herbs



How can you go wrong with a recipe from the Barefoot Contessa herself? The answer is — You Can’t! This recipe is jam packed full of fresh flavors and ingredients. After the salmon is seasoned with salt and pepper,  they are coated with a simple vinaigrette and allowed to sit for about fifteen minutes while you prepare the green herbs. A beautiful mixture of minced scallions, dill and parsley is then packed on to both sides of the fillets. Just add a little white wine to the bottom of the pan and place the fillets in the oven to roast. Watch your salmon carefully starting at the ten minute mark. My fillets took almost 16 minutes to cook properly. Remove the pan from the oven and cover with foil to allow the salmon to rest for ten minutes. This method of poaching salmon in the oven yields a beautiful, moist piece of fish without adding fat to the dish. Served here with Lemon-Dill Green Beans.

Bonus Recipe: I prepared more salmon than I needed and used the extra the next day in some awesome Salmon Sandwiches. I used the herbs that were cooked with the fish to create the following spread. Super tasty!!

  • 1/2 cup herbs from the remaining fillets
  • 1 cup good mayonnaise
  • 1/4 cup sour cream
  • 3/4 teaspoon white wine vinegar
  • 12 fresh basil leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 teaspoons capers, drained

Place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.



  • 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 (4 scallions)
  • 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 degrees.
  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

~ from ~


About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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