November 19, 2015

When it comes to our weeknight dinners, we rely pretty heavily on chicken–chicken with rice, chicken with some kind of sauce, chicken cutlets, etc. But I always forget how much I love seafood–especially shrimp and salmon–and this week was reminded that I should try to mix things up and eat more of it.

My moment of revelation came when I was interviewing a 93-year-old doctor for work and he told me that he hadn’t eaten red meat in forty years. He follows the Mediterranean diet and is in amazing health, and if being 93 and totally brilliant and lucid and still seeing patients isn’t an endorsement for that kind of diet, I don’t know what is. So while I’m not giving up a burger anytime soon, I am going to make an effort to add more fish to my dinner game.

My favorite salmon recipe comes from Ina Garten, who in my opinion can do no wrong. It’s super easy–you season your salmon, make a simple marinade of olive oil and lemon juice and then cover everything in a healthy dose of green herbs. Finally, you pour a little white wine over everything and roast for a few minutes in the oven. The dish comes out perfectly every single time and it’s delicious the next day atop a green salad, too. Here’s the recipe, if you’d like to make it yourself.

Ina Garten’s Herb-Roasted Salmon 

1 (2- to 2 1/2 lb.) skinless salmon fillet
Salt and pepper
1/4 cup olive oil
2 Tbsp. fresh lemon juice
1/2 cup minced green onions, white and green parts (about 4 green onions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine, such as pinot grigio

Preheat the oven to 425 degrees.

Place the salmon fillet in a glass, ceramic or stainless-steel roasting dish and season generously with salt and pepper. Whisk together 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 green onions, dill and parsley. Scatter the mixture over the salmon fillet, turning it so that both sides are generously coated with the herbs. Pour the wine around the fish.

Roast for 10-12 minutes until almost cooked in the center at the thickest part. Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut crosswise into pieces to serve; serve hot.

Photo via Bon Appetit

    Leave a Reply