Roasted Salmon with Green Herbs

How easy is this for a quick, flavorful and healthy dinner?  Shop The Aspiring Kitchen for salmon and Glunz Family Winery for the white wine. Geneva Lakes has a selection of fresh herbs or you can grab dill blend from Wildtree along with lemon flavored grapeseed oil.  Easy does it!


  • 1 (2- to 2 1/2-pound) skinless salmon fillet
  • Kosher salt and freshly ground black pepper
  • 1/4 cup good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup minced scallions, white and green parts (4 scallions)
  • 1/2 cup minced fresh dill
  • 1/2 cup minced fresh parsley
  • 1/4 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for serving


  1. Preheat the oven to 425 degrees.
  2. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
  3. 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 fillet.
  4. 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.

2010, Barefoot Contessa How Easy is That?

Roasted Salmon with Potatoes and Mushrooms

Start at Lester’s Bison Farm for your salmon fillets.  Browse the Market for the rest of the ingredients.  And, if you don’t want to make your own vinaigrette, our vendors have other selections for you.  White wine from Glunz will top this off.  Ask for their recommendation.



1  pound  small new potatoes (about 10), halved

8  ounces  button mushrooms

3  tablespoons  olive oil

kosher salt and black pepper

1 1/4-pound piece skinless salmon fillet

1  tablespoon  red wine vinegar

1  tablespoon  whole-grain mustard

1  teaspoon  honey

2  tablespoons  fresh flat-leaf parsley, chopped


1.       Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.

2.       Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

3.       Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.

4.       Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

5.       Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

By Kate Merker, Real Simple May, 2009