Ingredients

The following ingredients have 6 Servings
  • 2 lemons
  • 8 to 10 parsley sprigs
  • extra virgin olive oil
  • 1 whole skin-on side of wild salmon (such as sockeye or coho, about 2 pounds)
  • 1/2 teaspoon kosher salt
  • fresh black pepper (to taste)
  • 2 tablespoons chopped fresh dill
  • 1 tablespoons chopped fresh chives
  • 1 tablespoons chopped fresh parsley

Instruction

  • Slice 1 of the lemons thin, the second into wedges.
  • Place the lemon slices on a large sheet pan arranged in the center just under the fish.
  • Top with parsley sprigs and drizzle with 1 teaspoon of olive oil.
  • Drizzle the remaining 1 teaspoon of olive oil over the flesh side of the fish and rub all over, season with salt and pepper.
  • Transfer to the pan over the lemon slices, skin side down.
  • Preheat the oven to 450F.
  • Roast 15 to 20 minutes, depending on the thickness of the fish, until the thickest part of the fish is cooked though in the center.
  • Top with fresh herbs and serve with lemon wedges.