I’ve been trying to incorporate more fish into my kitchen, and this fish is a good way to start. It’s easy, comes together super-quickly and it’s tasty; just what you’d expect from Ina Garten!
I wanted to make fish when some friends were coming over for dinner to serve alongside Not Soup. I didn’t really know what kind of fish, or how to prepare it, but since Jessica was coming over, I asked her to help me pick a pregnant-woman-friendly fish. Salmon is a great source of protein and healthy fat, both essential in everyone’s diet, and especially if you are carrying and feeding a little passenger. It’s also low in mercury, something that pregnant women should avoid!
I ended up having way too much food, but hey, it’s better than not having enough! And who doesn’t like leaving a party with a doggie bag for lunch the next day? That’s probably not because there was too much fish, but because I made two main courses and had fewer guests than expected. Whatever, more fish and not soup for us!
Herbed Salmon from Barefoot Contessa How Easy is That?
- 1 2-lb skinless salmon filet
- Kosher salt and fresh ground black pepper
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup minced scallions, white and green parts, about 4
- 1/2 cup minced fresh dill
- 1/2 cup minced fresh parsley
- 1/4 cup dry white wine
- lemon wedges, for serving
- Preheat oven to 425 degrees
- Place the salmon in a glass, ceramic or stainless-steel roasting dish and season with salt and pepper
- Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let stand at room temperature for 15 minutes.
- 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.
- 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 (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.