Ingredients
2lemons
10parsley sprigs
extra virgin olive oil
2lbswild salmon,(1 whole), such as sockeye or coho, skin on
½tspkosher salt
fresh black pepper,to taste
2tbspfresh dill,chopped
1tbspfresh chives,chopped
1tbspfresh parsley,chopped
Preparation
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 450 degrees F.
Roast 15 to 20 minutes, depending on the thickness of the fish, until the thickest part of the fish is cooked through in the center.
Top with fresh herbs and serve with lemon wedges. Enjoy!
