First, let’s address the elephant in the room: fish at home. It can be dry, bland, or—worst of all—smell like the docks. Ina fixes that with a magic trick: a crazy amount of fresh herbs.
She uses parsley, dill, chives, and tarragon. It’s like a green, fragrant party on a sheet pan. And the best part? The herbs create a crust that keeps the salmon perfectly moist while making your whole kitchen smell like a fancy restaurant.
You’ll feel like you’re in the Hamptons, even if you’re just in your sweatpants. That’s the power of good cooking.
The Simple, Foolproof Method
Here’s where it gets ridiculously easy. You just mix your chopped herbs with olive oil, lemon zest, salt, and pepper. That’s your “green magic” paste.
You slather it all over a beautiful, center-cut salmon fillet. Then you pop it in a very hot oven (425°F) for about 15-20 minutes. That’s it.
No flipping. No fussing. The heat does all the work. You just sit back and pour yourself a glass of something nice. (Ina would approve.)
