Even though it’s cold out and all we want to eat is bacon potato soup (at least that’s what I crave from January to April), there is nothing wrong if we remind ourselves of Spring months before it actually happens. I got this recipe from Ina Garten in Glamour’s October issue but I think it originally came from her new book, Barefoot Contessa, how easy is that? The combination of fresh herbs, lemon and fresh salmon is just amazing and reminds us that Spring might not be that far off.
Ingredients: 1 skinless and boneless salmon fillet, 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 cup minced scallions (white and green parts), 1/2 cup minced fresh dill, 1/2 cup minced fresh parsley, 1/4 cup dry white wine, salt and pepper to season
Roasted Potatoes: 10-12 small sized potatoes, 1 tablespoon grilled seasoning, 1/2 tablespoon paprika and 2 tablespoons of olive oil.
Preheat oven to 425.
Place salmon in a glass dish and season with salt and pepper. Whisk lemon juice and olive oil. Pour over the salmon and let it stand at room temperature for 15 minutes.
In a bowl, combine all of the herbs. Coat the salmon with the herb mixture on both sides.
For a simple side of roasted potatoes, combine potatoes with the seasonings and olive oil.
Roast for 10-15 minutes or until the potatoes become tender. Serve with the salmon.