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There’s something timeless and elegant about a perfectly roasted salmon fillet. It’s simple but special—especially when paired with an herby, creamy Green Goddess dressing that tastes like spring in a spoonful. In this cooking class, Kendall-Jackson Executive Chef Justin Wangler shares his go-to method for roasting salmon low and slow, which keeps it buttery, tender, and just barely blushing in the center. Topped with lemon and nestled on thyme “nests,” the presentation is effortless but impressive—perfect for dinner parties or an elevated night in.
The real magic, though, is in the pairing. This dish begs for a glass of Kendall-Jackson Grand Reserve Chardonnay, with its citrusy brightness and touch of oak playing beautifully off the richness of the salmon and the green notes in the dressing. Toss in a colorful spread of seasonal vegetables and a sprinkle of sel gris, and you’ve got yourself a meal that’s fresh, flavorful, and a little bit fancy—without the fuss.
Why You'll Love This Roasted Salmon Recipe
Roasting salmon at a low temperature is one of those kitchen secrets that instantly makes you feel like a pro—it’s nearly foolproof and results in silky, restaurant-worthy fish every time. But what really makes this recipe shine is how it brings together clean, vibrant flavors in a way that feels both healthy and indulgent. The Green Goddess dressing is packed with fresh herbs and a creamy tang from yogurt and avocado, and when it hits that tender salmon, it’s pure harmony. Add in the crisp, colorful baby vegetables and you’ve got a dish that’s not just delicious—it’s beautiful on the plate, easy to scale up for a crowd, and absolutely wine-worthy.
Key Ingredients
This dish is all about fresh, seasonal ingredients that come together simply but beautifully. Here are the standouts that make it sing:
- Wild salmon fillets – Rich, buttery, and full of flavor, wild salmon is the star of the show.
- Fresh thyme & lemon slices – These create a fragrant “nest” that gently infuses the salmon as it roasts.
- Assorted baby vegetables – Think carrots, radishes, turnips, fennel, or whatever’s freshest at the market.
- Green Goddess dressing – A creamy, herb-packed sauce with yogurt, avocado, anchovy, and loads of garden-fresh flavor.
- White verjus – Milder than vinegar or lemon, it gives the dressing a delicate brightness without overpowering.
How to Make Roasted Salmon
This recipe is wonderfully simple but feels elevated—perfect for a weekend dinner or a special weeknight treat.
- Start with the salmon. Preheat your oven to 275°F and pat the fillets dry. Brush each one with olive oil and sprinkle with kosher salt. On a sheet pan, arrange little thyme “nests,” place a lemon slice on each, and set a salmon fillet on top. Cover loosely with parchment and roast until just barely cooked through—about 12 to 15 minutes. You’re looking for an internal temp of 118°F for that perfect, buttery texture. Let the fillets rest for a few minutes once they’re out of the oven.
- While the salmon roasts, make the Green Goddess dressing. Toss everything—herbs, anchovies, avocado, yogurt, mayo, garlic, and a splash of white verjus—into a blender and blend until smooth and creamy. It’s herbaceous, tangy, and totally addicting.
- To serve, plate your roasted salmon with a side of crisp, colorful baby vegetables. Spoon that vibrant green dressing generously over the top or serve it on the side for dipping. A little pinch of sel gris (or flaky salt) right before serving brings it all together.
Roasted Salmon Fillets with Green Goddess Dressing
Recipe Type:
Main Dish
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Servings:
8
Ingredients
For the salmon:
- 8 (1⁄4-lb) skinless wild salmon fillets, preferably center-cut
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 bunches fresh thyme
- 1 lemon, cut crosswise into 8 slices
For the green goddess dressing:
- 1⁄2 clove garlic
- 1⁄2 shallot
- 2 olive oil–packed anchovy fillets
- 1⁄2 cup firmly packed fresh flat-leaf parsley leaves
- 1⁄4 cup firmly packed fresh basil leaves
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons fresh dill leaves
- 2 tablespoons chopped fresh chives
- 1 green onion, white and green parts, chopped
- 1⁄4 cup plus 2 tablespoons mayonnaise
- 1⁄4 cup plain whole-milk Greek yogurt
- 1⁄4 avocado, peeled
- 2 tablespoons white verjus Kosher salt
- Freshly ground black pepper
- 2 lb. assorted baby vegetables (such as carrots, fennel, radishes, turnips, sweet peppers, sugar snap peas, etc.)
- Sel gris, for serving
Instructions
For the salmon:
- Preheat the oven to 275°F. Pat the salmon fillets dry with a paper towel.
- Brush both sides of each fillet with the olive oil, then sprinkle both sides with salt.
- Divide the thyme sprigs into 8 equal portions, then arrange the portions in mounds on a half sheet pan.
- Top each thyme “nest” with 1 lemon slice and a salmon fillet.
- Cover the pan loosely with parchment paper.
- Roast the salmon for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of a fillet registers 118°F for medium-rare. The salmon should be just cooked through and soft when pressed with a fingertip.
- Let rest for 3 minutes before serving.
For the green goddess dressing:
- In a blender, combine the garlic, shallot, anchovy, parsley, basil, tarragon, dill, chives, green onion, mayonnaise, yogurt, avocado, and verjus and process until smooth.
- Season with kosher salt and pepper.
- You should have about 11/2 cups.
- Transfer to an airtight container and refrigerate until ready to use. It will keep for up to 2 days.
- To serve: Trim the vegetables as needed and arrange on a platter or large serving board. Transfer the dressing to a serving bowl. Put the sel gris into a small pinch bowl. Serve the vegetables with the dressing and sel gris alongside.
How to Pair Salmon with Wine
There’s something magical about the way roasted salmon and Green Goddess dressing come alive with a glass of Chardonnay—and we have two favorites for just the occasion.
Our first option is what we consider the best Chardonnay under 20$. Kendall-Jackson Vintner’s Reserve Chardonnay is our go-to for a relaxed, flavorful dinner like this. Its bright citrus notes and hints of tropical fruit lift the herbs in the dressing and complement the rich, buttery salmon. Plus, that signature K-J touch of oak adds just the right amount of structure.
If you want to level up a bit, get the best Chardonnay under $30, Kendall-Jackson Grand Reserve Chardonnay. It’s a little more layered, with creamy textures and elegant notes of vanilla, baked apple, and Meyer lemon. The fuller body wraps around the silky salmon like a dream, while the acidity keeps each bite feeling fresh.
Whether you're cooking for friends or just treating yourself, either bottle will make this salmon dinner sing.
