- 4 tablespoons (1/2 stick) butter or extra virgin olive oil
- 1 (2- to 3-pound) salmon fillet, skin on (scales removed) or off
- Salt and freshly ground black pepper to taste
- 1 teaspoon minced fresh tarragon
- 1 tablespoon chopped dill
- 2 tablespoon chopped fresh parsley leaves
Preheat the oven to 475 degrees. Melt the butter (or heat the olive oil) in a medium roasting pan, either on top of the stove or in the oven as it preheats.
Stir in the tarragon, dill, and half the parsley. Place the salmon in the pan, flesh side down, and put the pan in the oven. Roast about 5 minutes, then turn and roast 3 to 6 minutes longer, until the salmon is done (peek between the flakes with a thin-bladed knife). Sprinkle with salt and pepper, garnish, and serve immediately, with the pan juices spooned over, and garnished with the parsley.
- Yields: 4-6 servings
- Preparation Time: 15 minutes
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