4 tablespoons Basic Lemon Vinaigrette divided and one half reserved.
Coarse salt and ground pepper
1 wild salmon fillet (1 to 3 pounds), skin on
Chopped fresh parsley, dill, or other fresh herbs of choice for serving
Preheat oven to 400 degrees. Place salmon skin side down on a rimmed baking sheet lined with foil. Brush salmon with one half of the lemon vinaigrette and season with salt and pepper. Place salmon in oven.
Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently (do not overcook). It will flake easily when done. Remove from oven, brush with remaining vinaigrette. Sprinkle with herbs and serve.