For all of the fish lovers out there, say hello to your new go-to tasty and healthy dish!

Makes: cut into preferred pieces   |    Preparation Time: 15 minutes


  • 2 ½ lb. salmon filet 
  • Kosher salt 
  • 1 tbsp of La Panza Extra Virgin Olive Oil
  • 3 tablespoons of white wine vinegar 
  • 1 large shallot, diced 
  • 1tbsp of finely chopped chervil (substitute with parsley if desired)
  • 2 tablespoons of finely chopped fresh Italian parsley 
  • 1 tbsp finely chopped basil 
  • 1 tbsp finely chopped chives 
  • 1 teaspoon finely chopped tarragon 
  • Kosher salt and pepper 
  • 5 tablespoons La Panza Extra Virgin Olive Oil


  1. Soak shallot in vinegar for approximately 15 minutes. Using a separate bowl, mix together the salt, herbs, and pepper. 
  2. Lay salmon on a baking sheet and then pour around a tablespoon of olive oil over the salmon. Sprinkle it with salt. 
  3. Slow cook salmon in the oven on 225 degrees Fahrenheit for around 40-45 minutes. Scrape off white proteins if they appear. 
  4. Next, break up salmon into big chunks and put on a platter. 
  5. Add most of the vinegar and all of the shallots to the oil and herbs. 
  6. Spoon the vinaigrette over salmon.
  7. Serve at room temperature or warm.