Baked Salmon with Salsa Verde

The windows in my apartment were open that late spring evening when I first prepared this baked salmon with salsa verde. The Mediterranean scent of fresh herbs filled my kitchen, bringing me back to that coastal trip where I'd enjoyed a similar dish at sunset. I had been intimidated by making my own salsa verde before, but watching the vibrant green sauce come together in my food processor felt like unlocking a secret.

Last summer, I made this for my brother when he visited after a tough work week. We sat on the balcony with glasses of crisp Sauvignon Blanc, watching the sunset as he took his first bite and immediately relaxed, shoulders dropping visibly. He asked for the recipe three times before leaving, and now sends me photos whenever he makes it for guests.

Ingredients

• Fresh herbs for salsa verde: Use the most vibrant, perky-looking bunches you can find, as the herbs are truly the star of this show, not just a garnish.
• Salmon fillets: I've found that center-cut pieces with even thickness cook most consistently and prevent those overcooked thin edges.
• Capers: These tiny flavor bombs add brightness that cuts through the richness of the salmon, but rinse them well or your sauce might turn out too salty.
• Anchovies: I was initially skeptical but these melt completely into the sauce creating depth without fishiness, though they're optional if you're wary.

Instructions

Prep the salmon:

Line your baking tray with parchment for easier cleanup, then arrange those beautiful fillets with a bit of breathing room between them. The lemon slices aren't just decorative they release gentle citrus aromatic magic while baking.

Perfect the bake:

Slide your salmon into that 200°C oven and set a timer for 12 minutes to start. You're looking for that moment when the flesh just begins to flake but still has a touch of translucence in the very center.

Craft your verde:

While the salmon works its magic in the oven, turn your attention to that glorious green sauce. Chop everything quite finely rather than using a food processor for the best texture with little pops of flavor in every bite.

Bring it together:

When you pull that salmon from the oven, let it rest for just a minute before plating. Spoon that vibrant salsa verde generously over each fillet, watching it melt slightly into the warm fish.

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My neighbor caught the aroma one evening while I was making this dish and knocked on my door with a bottle of wine in hand. We ended up sharing the meal together, and it became our Thursday tradition for nearly a year whenever neither of us had plans. Some recipes transcend being mere food and become connection points in our lives.

Herb Variations Worth Trying

While the classic trinity of parsley, basil, and mint creates magic in this salsa verde, I've experimented extensively through the seasons. Winter versions with parsley, dill and a touch of preserved lemon zest offer brightness during darker months, while summer adaptations with cilantro and a hint of jalapeno bring welcome heat to outdoor gatherings.

Making It Ahead

The salsa verde actually benefits from being made up to 24 hours in advance, with flavors melding beautifully in the refrigerator. Just bring it to room temperature before serving, giving it a quick stir to reunite any separated oil. The salmon, however, is best prepared just before eating, though leftover fillets make incredible cold salmon salads the next day.

Serving Suggestions

This salmon deserves thoughtful accompaniments that complement without competing. My go-to sides include roasted baby potatoes tossed with olive oil and flaky salt, or a simple arugula salad dressed lightly with lemon and good olive oil.

• For a complete Mediterranean spread, add a platter of room-temperature roasted vegetables drizzled with more of that magnificent salsa verde.
• Warm crusty bread is non-negotiable for sopping up every last bit of the herb sauce that pools on the plate.
• If serving for company, prepare individual plates in the kitchen rather than family-style to ensure each portion gets the perfect amount of that glorious green sauce.

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This recipe has become my reliable culinary ambassador, winning over even declared fish-skeptics with its fresh, vibrant flavors. I hope it brings as many shared moments of joy to your table as it has to mine.

Your Recipe Questions

→ How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and the flesh is opaque throughout. At 200°C, this typically takes 12-15 minutes depending on fillet thickness. Avoid overcooking as salmon can dry out quickly.

→ Can I make the salsa verde ahead of time?

Yes, salsa verde can be made several hours in advance. Store it in an airtight container in the refrigerator. The flavors will deepen slightly, but avoid making it more than a day ahead as the herbs may darken and lose vibrancy.

→ What if I don't have anchovies?

Anchovies are optional and add depth through umami. If you prefer to omit them, increase the capers slightly or add a small dash of soy sauce or fish sauce for similar savory complexity.

→ Which herbs can I substitute in the salsa verde?

Dill and tarragon work wonderfully as mint alternatives. You can also experiment with cilantro or oregano. Keep the ratio of herbs roughly equal and always use fresh herbs for the brightest flavor.

→ What wine pairs best with this dish?

Chilled Sauvignon Blanc or Pinot Grigio complement the fresh herb flavors beautifully. These crisp, acidic whites cut through the richness of the salmon and enhance the vibrant salsa verde.

→ Can I grill the salmon instead of baking it?

Absolutely. Preheat your grill to medium-high heat and cook salmon skin-side down for 6-8 minutes, then flip and cook another 4-6 minutes until cooked through. Top with salsa verde as you would with baked salmon.