Oven roasted salmon with vegetables. Mark Bittman's recipe that's easy to commit to memory: melt some butter on a baking sheet with parchment in a super hot oven, pull pan out of oven when butter is just melted. Grind black pepper and salt over butter, and place fresh wild salmon filet on top. Grind more salt and pepper over the salmon. I add some small cut vegetables (tossed with olive oil, salt, pepper, herbs) beside the salmon to roast - Yukon gold potatoes, spiralized - added tons of fresh dill - and shaved Brussels sprouts tonight. Roast for 6 minutes. Check salmon for doneness and then add about 3 more minutes to finish cooking. You're done. Don't be tempted to cook longer!.. Really, it's done sooner than you think!