Roast Salmon Fillet with Herbs

Roast Salmon Fillet with Herbs
For an easy dinner with a burst of omega-3 and the freshness of minced herbs this roasted salmon fillet is a great recipe to try.
Prep time: 
Total time: 
  • 1 skinless salmon fillet (900g - 1.25kg)
  • salt and freshly ground black pepper
  • ¼ cup olive oil
  • 1½ tablespoons freshly squeezed lemon juice
  • ½ cup minced spring onions, white and green parts (about 4 spring onions)
  • ½ cup minced fresh dill
  • ½ cup minced fresh parsley
  • ¼ cup dry white wine
  1. Preheat the oven to 220°C.
  2. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper.
  3. 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.
  4. In a small bowl, stir together the minced herbs (spring onions, dill, and parsley).
  5. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs.
  6. Pour the wine around the fish fillet.
  7. Roast the salmon for 10 to 12 minutes, until almost cooked in the centre at the thickest part. (The centre will be firm with just a line of uncooked salmon in the very centre. )
  8. Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
  9. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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