Baked Salmon Salsa Verde (Printable)

Tender baked salmon topped with a zesty, herb-packed salsa verde for a fresh Mediterranean-inspired meal.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets (5.3 oz each)
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon freshly ground black pepper

→ Salsa Verde

05 - 1 cup flat-leaf parsley, finely chopped
06 - ¼ cup fresh basil leaves, finely chopped
07 - 2 tablespoons fresh chives, minced
08 - 1 tablespoon capers, rinsed and chopped
09 - 2 anchovy fillets, finely chopped (optional)
10 - 1 garlic clove, minced
11 - Zest of 1 lemon
12 - 2 tablespoons lemon juice
13 - 5 tablespoons extra-virgin olive oil
14 - ½ teaspoon Dijon mustard
15 - Salt and pepper, to taste

# How to Make It:

01 - Set the oven to 400°F. Line a baking tray with parchment paper.
02 - Place the salmon fillets on the prepared tray, drizzle with olive oil, then season evenly with kosher salt and black pepper.
03 - Bake for 15 to 18 minutes until the salmon flakes easily when tested with a fork and is just cooked through.
04 - Combine parsley, basil, chives, capers, anchovies (if using), garlic, lemon zest, lemon juice, extra-virgin olive oil, and Dijon mustard in a bowl. Mix thoroughly and season with salt and pepper to taste.
05 - Remove salmon from the oven and transfer to serving plates. Spoon salsa verde generously over each fillet and serve immediately.

# Expert Advice:

01 -
  • Salmon becomes tender and buttery while the salsa adds a sharp, herbaceous contrast that feels elegant but takes fifteen minutes to make.
  • This dish works for weeknight dinners and impressing people at the table, which is a rare combination worth keeping around.
  • The salsa verde is so good you'll find yourself spooning it over vegetables, bread, and leftovers for days.
02 -
  • Overcooked salmon becomes dry and chalky, so remove it from the oven the moment it flakes easily; it will continue cooking slightly as it cools on the plate.
  • If you make the salsa more than an hour ahead, the herbs will darken and lose their vibrant color, so prepare it close to serving time for the best visual impact.
03 -
  • Pat your salmon dry with paper towels before seasoning so it browns better and cooks more evenly instead of steaming in its own moisture.
  • Keep your herbs separate as you chop, and combine them just before mixing the salsa so they stay distinct in flavor rather than bruising into a single muddy green.

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