- 4 (4 ounce) salmon fillets, skin removed, if desired
- 2 tablespoons dry white wine
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons finely chopped shallots
- Lemon wedges
- Preheat oven to 425 degrees F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
- Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
- When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.