Baked Salmon with Salsa Verde (Printable)
Tender baked salmon adorned with a bright, herb-packed salsa verde creates a healthy, flavorful main dish for any occasion.
# What You Need:
→ For the Salmon
01 - 4 skinless salmon fillets (approximately 5.3 ounces each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, thinly sliced
→ For the Salsa Verde
06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 1/4 cup fresh basil leaves, finely chopped
08 - 2 tablespoons fresh mint, finely chopped
09 - 1 small garlic clove, minced
10 - 2 tablespoons capers, rinsed and chopped
11 - 4 anchovy fillets, finely chopped (optional)
12 - 1 tablespoon Dijon mustard
13 - 3 tablespoons extra virgin olive oil
14 - 1 tablespoon red wine vinegar
15 - Zest of 1 lemon
16 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Gently pat the salmon fillets dry with paper towels. Arrange them on the prepared baking sheet. Drizzle with olive oil, then season generously with sea salt and freshly ground black pepper. Top each fillet with a lemon slice.
03 - Bake the salmon for 12 to 15 minutes, or until it is cooked through and flakes easily with a fork.
04 - While the salmon bakes, prepare the vibrant salsa verde. In a medium bowl, combine the finely chopped parsley, basil, and mint. Add the minced garlic, chopped capers, anchovy fillets (if using), Dijon mustard, extra virgin olive oil, red wine vinegar, and lemon zest. Stir all ingredients thoroughly until well combined. Season with salt and freshly ground black pepper to your taste.
05 - Once the salmon is baked, spoon a generous amount of salsa verde over each fillet. Serve immediately, accompanied by additional lemon wedges if desired.
# Expert Suggestions:
01 -
- It's incredibly quick to prepare, yet tastes like you've spent hours in the kitchen.
- The vibrant salsa verde makes healthy salmon feel like an indulgent treat.
02 -
- Overcooked salmon is a culinary tragedy; pull it from the oven just as it starts to flake, it will continue to cook slightly from residual heat.
- The quality of your olive oil in the salsa verde makes a huge difference; it's not just a fat, it's a flavor carrier.
03 -
- Always taste your salsa verde before serving; a tiny adjustment of salt, pepper, or lemon can elevate it from good to truly outstanding.
- For extra flaky salmon, let it rest for a couple of minutes after baking before serving, allowing the juices to redistribute.