Simple roasted salmon to the rescue! Roasted salmon keeps the mess off your stove and in the oven. No more splatters of fishly smelling oil hitting your stove and counter top after sautéing filets in a pan. White wine keeps the fish moist, and a fresh sprinkling of herbs and lemon wakes up the flavor after the salmon comes out of the oven. Make this once and you won’t even need a recipe the next time. It’s that easy.
I first developed this recipe for a cooking class menu, and we used a whole side of salmon. I typically make it on a sheet pan, but a roasting pan (pictured here) works just as well. Either way, it’s impressive when it comes out of the oven and can be portioned onto individual plates. Since a whole side of salmon feeds a crowd, it’s the perfect menu for a buffet luncheon or dinner. For a “surf & turf” meal, make this simple salmon alongside tri tip cooked on the grill. Don’t worry, if your fish counter or market doesn’t sell a whole side of salmon, individual filets work just as well.
Top the roasted fish with your favorite fresh herbs — any combination is fine. I prefer the flavor of chopped parsley and chives. In summer, add a fine chiffonade of basil and in fall and winter, add thyme. Lemon thyme, if you can find it, is perfect here. I grow lemon thyme in my garden and it’s an easy herb to grow. If I can keep it alive, so can you. Trust me.
Try this quick and healthy salmon recipe for a weeknight dinner, and please let me know what you think in the comments below. If you have picky eaters that don’t like “green stuff” on top of their fish, just forego the herbs. We serve this with rice, steamed broccoli and sometimes a side of tamari for my daughter who likes everything swimming in a salty sea of soy sauce. But since she’s hooked on salmon, I’m ok with a little extra sodium for now. Baby steps.
Simple Roasted Salmon
If salmon isn’t your thing, substitute almost any fish; try swordfish, halibut or even redfish or trout. If the filet is thin, check the fish after 5-7 minutes in the oven. Top with sesame seeds, your favorite fresh herbs (thyme, basil, parsley or chives) or a squeeze of fresh lemon.
- 2-3 pound side of salmon, preferably wild, or 4-6 individual 6 oz. filets
- Sea salt and fresh ground pepper
- 2 tablespoon extra virgin olive oil
- 1/2 cup dry white wine
- Lemon wedges for serving
- Preheat oven to 425 degrees.
- Cover a sheet pan with parchment paper or use a large roasting pan; rub about a tablespoon of olive oil on the parchment paper or pan. Place the fish skin side down and sprinkle with salt and pepper. Drizzle with the olive oil.
- Add the white wine to the pan.
- Cook the fish in the middle of the oven until opaque, about 10 minutes. Serve with lemon wedges on the side.