Slow Oven Baked Salmon

Step 1: Salmon ... First, let it come to room temperature on the counter - you never want to cook with 'cold' fish. Then season lightly, with salt and pepper.

Step 2: Bake ... On a baking pan or shallow baking dish, lined with parchment paper or foil (for easy clean up), add the salmon fillets, skin side down; and drizzle over the olive oil. Bake on the middle shelf in a 225 degree oven, for 25-35 minutes. This is based on a 3/4-1" thick fillet. Trust me, they WILL NOT look done - they will still be bright red in color, extremely moist; but, will also be flaky. Make sure to check after 25 minutes; but, it can take up to 35 minutes, depending on your oven, and the size of the salmon fillet. Remove from the oven and pan, and transfer to a serving platter. Cover with foil to stay warm.

Step 3: Sauce ... As the salmon cooks, prepare the sauce. Add the wine, shallots, lemon juice, and a pinch of salt, to a small pot, and bring to a boil. Reduce the heat to low, and simmer 5-8 minutes until the sauce has reduced by half. Then, add the butter, a little at a time; and, whisk until everything is combined, and the butter is melted. Cook another minute; then. add the herbs, and season again with salt and pepper if necessary; and remove from the heat.

Step 4: Serve ... I like to serve this is a shallow bowl so you get all the sauce. You should be able to use a spatula and scoop the salmon right off of it's skin; it will come right off. Plate, and top with the sauce, micro greens; and, a squeeze of fresh lemon. It's rich, decadent, light, but delicious! ENJOY! A perfect side dish, some jasmine rice, garnished with fresh citrus and scallions; maybe some roasted artichokes or tomatoes.