Herb-Roasted Salmon

• 1 large (2-2.5 lbs.) salmon filet, bones and skin removed
• 1/4 c. olive oil
• 2 T. freshly squeezed lemon juice
• 5 scallions, white and green parts, minced
• 1/2 c. minced fresh dill
• 1/2 c. fresh minced parsley
• 1/4 c. dry white wine
• Lemon wedges for serving

1. Place the salmon filet in a nonreactive roasting dish and season 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 to marinate for 15 minutes.
2. Preheat the oven to 425.
3. In a bowl, stir together the scallions, dill and parsley. Scatter the herb mixture over he salmon filet, turning it so that both sides are generously coated with the green herbs. Pour the wine over and around the fish filet.
4. Roast the salmon for 10-12 minutes, until almost cooked in the center at the thickest part. Remove from the over and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges.

salmon filet, olive oil, freshly squeezed lemon juice, scallions, fresh dill, parsley, white wine, lemon wedges

Taken from www.epicurious.com/recipes/member/views/herb-roasted-salmon-52663581 (may not work)