Baked Salmon with Salsa Verde (Print)

Tender baked salmon fillets topped with a fresh, zesty herb sauce bursting with Mediterranean flavors.

# Ingredient List:

→ For the Salmon

01 - 4 salmon fillets (about 5-6 oz each), skin on or off as preferred
02 - 2 tbsp olive oil
03 - 1 lemon, sliced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper

→ For the Salsa Verde

06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 1/3 cup fresh basil leaves, finely chopped
08 - 2 tbsp fresh mint leaves, finely chopped
09 - 1 small garlic clove, minced
10 - 1 tbsp capers, rinsed and chopped
11 - 4 anchovy fillets, finely chopped (optional for extra umami)
12 - 1 tbsp Dijon mustard
13 - 2 tsp red wine vinegar or lemon juice
14 - 6 tbsp extra virgin olive oil
15 - Salt and pepper, to taste

# How-To Steps:

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 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 Suggestions:

01 -
  • The salsa verde transforms ordinary salmon into something restaurant-worthy in five minutes flat
  • You can make the sauce ahead of time it actually gets better after a day in the fridge
02 -
  • The salmon continues cooking after it leaves the oven, so pull it when it still looks slightly underdone in the center
  • Salsa verde can be made up to three days ahead and kept in the fridge, covered with a thin layer of olive oil to preserve freshness
03 -
  • Let the salmon rest for two minutes after baking, it helps the juices redistribute and keeps the fish moist
  • If your salsa verde tastes too sharp, add another teaspoon of olive oil. If it needs brightness, a squeeze of lemon juice works wonders

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