2 salmon fillets
1/8 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/4 cup minced green onions
1/4 cup minced fresh dill
1/8 cup dry white wine
lemon wedges for serving
- Preheat the oven to 425 degrees. Prepare a casserole dish with cooking spray. Place the salmon fillets in the dish and season heavily with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture over the salmon. Let stand for 15 minutes.
- Mix the green onions and dill in a small bowl (her recipe calls for parsley as well, which I didn’t have). Place over the salmon and pat down so it sticks. Pour the wine around the salmon in the dish.
- Roast for 10 to 12 minutes, until almost cooked through Remove from the oven, cover tightly with aluminum foil, and let sit for 10 minutes. Serve hot with lemon wedges.