Baked Salmon with Salsa Verde (Print Version)
Perfectly baked salmon fillets crowned with zesty salsa verde made from fresh herbs, capers, and garlic.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (5.3 to 6.3 ounces each), skin on or off as preferred
02 - 2 tablespoons olive oil
03 - 1 lemon, sliced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Salsa Verde
06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 1/3 cup fresh basil leaves, finely chopped
08 - 2 tablespoons fresh mint leaves, finely chopped
09 - 1 small garlic clove, minced
10 - 1 tablespoon capers, rinsed and chopped
11 - 4 anchovy fillets, finely chopped (optional for extra umami)
12 - 1 tablespoon Dijon mustard
13 - 2 teaspoons red wine vinegar or lemon juice
14 - 6 tablespoons extra virgin olive oil
15 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange the salmon fillets on the prepared tray. Drizzle with olive oil, season with salt and pepper, and top with lemon slices.
03 - Bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
04 - In a medium bowl, combine parsley, basil, mint, garlic, capers, anchovies if using, Dijon mustard, and vinegar or lemon juice. Stir in the olive oil until well blended. Season to taste with salt and pepper.
05 - Transfer the baked salmon to plates. Spoon salsa verde generously over each fillet before serving.
# Expert Tips:
01 -
- The salsa verde brightens everything it touches and stores beautifully for other meals when you inevitably make extra.
- Even kitchen novices can nail this impressive dish that looks and tastes restaurant-worthy while requiring minimal prep.
02 -
- Salmon continues cooking after you remove it from the oven, so take it out just before it seems fully done to prevent a dry, disappointing dinner.
- Making the salsa verde a few hours ahead actually improves the flavor as the ingredients meld, saving you last-minute prep stress.
03 -
- Pat your salmon completely dry before seasoning it will reward you with better browning and prevent steaming instead of roasting.
- Reserve a small spoonful of unmixed chopped herbs to sprinkle over the finished dish just before serving for that restaurant-quality visual pop and aromatic boost.