|1||boneless fresh salmon fillet (3 1/2 to 4 pounds)|
|2||tablespoons olive oil, or to taste|
|Salt and pepper, to taste|
|1/2||bunch fresh thyme, parsley, or dill|
|1||lemon, cut into wedges (for serving)|
1. Set the oven at 450 degrees. Have on hand a large rimmed baking sheet. Line the bottom with a piece of parchment paper. Brush a wide diagonal band across the paper with 1 tablespoon of the olive oil (this is where the salmon will sit). Lay the salmon, skin side down, diagonally on the paper. Brush the flesh with the remaining olive oil.
2. Sprinkle with salt and pepper. Generously cover the salmon with sprigs of thyme, parsley, or dill. Cover the whole fillet with another sheet of parchment paper. Fold up the edges of the bottom paper and crimp them with the top paper so the salmon is partly encased. The seal doesn't need to be tight.
3. Poach the salmon for 15 minutes or until the fish flakes easily when pierced with the tip of a knife. Remove the pan from the oven. Set it aside for 10 minutes.
4. Set a large platter on the counter. Remove the top sheet of parchment paper. Slide a large metal spatula under the salmon to loosen it from the bottom paper. Use one hand to lift the pan with the salmon. Holding the pan with one hand, and using the spatula in the other, gently slide the salmon onto the platter. Serve with fresh peas and mint. Sheryl Julian & Julie Riven