Baked Salmon with Salsa Verde (Printer-friendly)

Tender salmon fillets baked and topped with a herbaceous salsa verde for a flavorful main dish.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper

→ Salsa Verde

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - ½ cup fresh basil leaves, finely chopped
07 - 2 tablespoons capers, drained and chopped
08 - 2 anchovy fillets, finely chopped (optional)
09 - 1 small garlic clove, minced
10 - 1 tablespoon Dijon mustard
11 - 2 tablespoons red wine vinegar or lemon juice
12 - 6 tablespoons extra-virgin olive oil
13 - Salt and pepper, to taste

→ Garnish

14 - Lemon wedges, to serve

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Place salmon fillets on the prepared sheet. Drizzle with olive oil and season with salt and pepper.
03 - Bake for 14 to 16 minutes, or until salmon is cooked through and flakes easily with a fork.
04 - In a medium bowl, combine parsley, basil, capers, anchovies (if using), garlic, mustard, and vinegar or lemon juice. Slowly whisk in extra-virgin olive oil until blended. Season with salt and pepper to taste.
05 - Transfer salmon to plates and spoon salsa verde generously over each fillet. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The salsa verde adds such a vibrant punch that you'll forget you're eating something incredibly healthy.
  • It comes together in 35 minutes flat, which means actual dinner on the table before hunger wins.
  • Those herby, briny notes complement salmon so naturally that you'll wonder why every salmon dinner doesn't taste this way.
02 -
  • Don't overbake the salmon thinking it needs to be cooked through completely; it continues cooking slightly after you remove it, and overcooked salmon becomes dry and disappoints everyone.
  • Make the salsa at least a few minutes before serving so the flavors have time to get to know each other, but not so far ahead that the herbs darken and lose their brightness.
03 -
  • If you're nervous about anchovies, use just half a fillet minced very fine; it becomes invisible but changes everything about the depth.
  • Room-temperature salmon tastes better than cold, so pull it from the fridge 10 minutes before baking if you have time.

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