Baked Salmon with Salsa Verde (Printable)
Perfectly baked salmon fillets topped with bright, herbaceous salsa verde. A fresh Mediterranean main dish.
# What You'll Need:
→ For the Salmon
01 - 4 salmon fillets (5.3-6.3 oz each), skin on or off as preferred
02 - 2 tablespoons olive oil
03 - 1 lemon, sliced
04 - 0.5 teaspoon sea salt
05 - 0.25 teaspoon freshly ground black pepper
→ For the Salsa Verde
06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 0.33 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 12-15 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 extra virgin 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 Advice:
01 -
- The contrast between the warm, flaky salmon and the cool, zingy salsa verde creates this perfect harmony that makes your taste buds dance with every bite.
- You can prepare the salsa verde while the salmon bakes, which means youll have an impressive dinner ready in just 30 minutes for those evenings when youre craving something that feels special but doesnt demand hours in the kitchen.
02 -
- Dont overcook the salmon waiting until it flakes easily but still has a slightly darker center ensures it stays moist rather than becoming dry and chalky as it will continue cooking for a minute or two after removing from the oven.
- Making the salsa verde an hour ahead actually improves its flavor as it gives the ingredients time to get acquainted, but add the olive oil just before serving for the freshest taste and brightest color.
03 -
- Pat your salmon fillets completely dry with paper towels before seasoning this creates better browning and helps the seasonings adhere properly instead of sliding off.
- When making the salsa verde, chop the herbs with a very sharp knife rather than using a food processor which can bruise them and create a muddy flavor the different sized bits from hand-chopping create a more interesting texture and release flavor differently with each bite.