Place the salmon fillet in a large baking sheet or inside a glass or stainless-steel roasting dish.
Season fish generously with Kosher salt and pepper.
Mix together olive oil and lemon juice and then pour it over the salmon.
Combine scallions, dill, and parsley in a small bowl. Top the fish evenly with the herb mixture.
Pour the white wine around the fish fillet.
Allow fish to sit for 15 minutes at room temperature.
Bake salmon for 10-12 minutes, until almost cooked in the center at the thickest part. Insert a fork in the thickest part to assess doneness.
Remove from oven when just about done and cover dish tightly with aluminum foil. Allow fish to rest for 10 minutes before cutting into slices and serving.
Notes
This recipe is always a hit and feels fresh and healthy at the same time. Make this dish when dill is in season (in the summer) or substitute dried dill in the winter. I like to make this fish during holidays to serve a crowd as it can be easily doubled and tripled. It's especially perfect for a Rosh Hashanah luncheon. Please note that this recipe is inspired by Ina Garten's Herb Roasted Salmon.