Salmon Roasted with Herbs

Name: Salmon Roasted with Herbs
Yield: Serves 4-6

When it comes to holiday dinners, pure wild Alaskan salmon makes a spectacular, broadly appealing choice. Wild salmon is very quick to cook, so you won't be slaving in a hot kitchen or worrying about over- or under-cooking a big, unwieldy bird. Salmon pairs well with traditional side dishes such as a rice, squash, peas, potatoes, asparagus and all the usual suspects, including cranberries! We adapted this recipe from one by an old colleague, New York Times food columnist Mark Bittman, bestselling author of "How to Cook Everything" and, closer to our hearts,"Fish: The Complete Guide to Buying and Cooking". Mark is a great cook, with a knack for devising dishes that are simple yet deeply satisfying.

Salmon Roasted with Herbs

Ingredients

4 tablespoons organic Vital Choice extra virgin olive oil
2 whole Vital Choice Alaskan sockeye fillets, skin on or off (24 ounces each)
Sea salt and organic black pepper to taste
1 teaspoon minced fresh tarragon
1 tablespoon chopped dill
2 tablespoons chopped fresh parsley leaves

Instructions

Preheat oven to 475 F. Heat the oil in a medium roasting pan, either on top of the stove or in the oven as it preheats.
Stir in the tarragon, dill and half the parsley. Place the salmon in the pan, flesh side down, and put the pan in the oven. Roast about 5 minutes, then turn and roast 3 to 4 minutes longer, until the salmon is just done (peek between the flakes with a thin-bladed knife). Remove salmon from the oven when it is still a bit dark in the center. Let it sit, covered, for a few minutes to cook in its own heat then check it again.
Sprinkle with salt and pepper, garnish with parsley and spoon pan juices over. Serve immediately and enjoy!

Serves: Serves 4-6