From Barefoot Contessa How Easy is That?
1 pound salmon filet
salt & black pepper
2 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1/4 cup minced scallions, white & green parts
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
2 Tbsp. white wine
Preheat oven to 425℉
Place salmon in a roasting pan, season with salt & pepper.
Whisk together olive oil and lemon juice, pour over salmon and let stand while you chop the herbs — about 15 minutes.
Chop scallions & herbs. Sprinkle over salmon. Pour a little wine around fish. Bake 10-12 minutes, until almost cooked in thickest part. Cover with foil and let rest 5 minutes (more for a bigger piece of fish).
Serve with lemon wedges.