Roasted Salmon with Herb Drizzle
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January cooking doesn’t need to be complicated — it just needs to feel good.
After weeks of rich foods, heavy sauces, and “just one more cookie,” this is the kind of meal I find myself craving. Clean flavors. Honest ingredients. Something that feels nourishing without feeling boring.
This roasted salmon is one of those recipes that reminds you why great olive oil matters. A beautiful piece of salmon, simply seasoned and roasted until just flaky, finished with a drizzle of fresh herbs, a splash of Champagne white wine vinegar, and a truly special single varietal olive oil.
No sugar. No glaze. No fuss.
The Champagne vinegar adds brightness without overpowering the fish, and the olive oil brings everything together — grassy, peppery, or buttery depending on the varietal you choose. It’s a dish that lets the oil do the talking… and that’s exactly how we like it.
Serve it with roasted greens, sautéed kale, or a simple salad and you’ve got an easy, elegant dinner that feels like a reset — but still very much a treat.
Roasted Salmon with Herb Drizzle
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Author:
Servings
4
Prep Time
10 minutes
Cook Time
12-15 minutes
Perfectly roasted salmon topped with a fresh herb drizzle and Champagne white wine vinegar — simple ingredients that let great olive oil shine.
Ingredients
- 4 salmon fillets (about 6 oz each)
-
2 tablespoons Extra Virgin Olive Oil (plus more for finishing)
-
1 tablespoon Champagne White Wine Vinegar
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill or chives, finely chopped
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- Optional: lemon zest for garnish
Directions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and place salmon fillets skin-side down.
- Drizzle salmon lightly with olive oil and season with sea salt and black pepper.
- Roast for 12–15 minutes, or until salmon is just cooked through and flakes easily with a fork.
- While the salmon roasts, combine chopped herbs, Champagne white wine vinegar, and 2 tablespoons olive oil in a small bowl.
- Remove salmon from oven and immediately spoon the herb drizzle over each fillet.
- Finish with a final drizzle of olive oil and optional lemon zest before serving.
Recipe Note
Tips from The Little Shop
- Choose a milder varietal for a buttery finish or a peppery varietal if you like a little bite.
- This herb drizzle is also fantastic on roasted vegetables, chicken, or warm potatoes.
- Taste the olive oil on its own before drizzling — it makes the experience even better.