Salmon Roasted with Herbs
- ¼ cup (½ stick) butter
- ¼ cup minced chervil, parsley, or dill
- 1 salmon fillet, 1½ to 2 pounds
- Salt and freshly ground black pepper
- Lemon wedges
Instructions:
Although farm-raising has made fresh salmon a year round product, wild salmon does have a season, from spring through fall.
- Preheat the oven to 475°F. Place the butter and 2 tablespoons of the herbs in a roasting pan just large enough to fit the salmon (you may have to cut the fillet in half) and put it in the oven. Heat for about 5 minutes, until the butter melts and the herb begins to sizzle.
- Add the salmon to the pan, skin side up. Roast for 4 minutes. Remove the pan from the oven, then remove the skin from the salmon (it should peel right off; if it does not, roast for another 2 minutes). Sprinkle with salt and pepper and turn the fillet. Sprinkle with salt and pepper again.
- Roast for another 3 to 5 minutes, depending on the thickness of the fillet and degree of doneness you prefer. Spoon a little of the butter over each serving, garnish with the remaining 2 tablespoons herbs, and serve with lemon wedges.