Baked Salmon with Salsa Verde

I picked up salmon on a whim one Tuesday evening, craving something bright and uncomplicated. The fishmonger mentioned salsa verde, and though I'd never made it, the idea of fresh herbs cutting through rich fish felt right. Twenty minutes later, my kitchen smelled like a coastal garden, and I was hooked.

The first time I served this to friends, someone asked if I'd trained in Italy. I laughed and admitted I'd just followed my nose, tasting as I went. That night, we sopped up every last bit of green sauce with crusty bread, and the empty plates felt like the best compliment.

Ingredients

• Salmon fillets: Skin-on keeps them moist and makes flipping easier, but skinless works if you prefer a cleaner presentation.
• Olive oil: Use regular olive oil for roasting the fish, it has a higher smoke point and won't overpower the delicate flavor.
• Sea salt and black pepper: Simple seasoning lets the fish shine, don't skip the freshly cracked pepper for a little heat.
• Fresh parsley: The backbone of salsa verde, flat-leaf has more flavor than curly and chops cleanly without bruising.
• Fresh basil: Adds a sweet, peppery note that balances the vinegar, tear it if you're in a rush but chopping releases more oils.
• Capers: Briny little bursts that wake up the whole sauce, rinse them if you find them too salty.
• Anchovy fillets: They melt into the background and add umami depth, even if you think you don't like anchovies, try them here.
• Garlic: One small clove is enough, raw garlic can be sharp so mince it finely to distribute the flavor.
• Dijon mustard: Acts as an emulsifier and gives the sauce body, plus a gentle tang that ties everything together.
• Red wine vinegar or lemon juice: Vinegar is earthier, lemon is brighter, use whichever mood strikes you.
• Extra-virgin olive oil: The star of the salsa, use your best bottle because you'll taste every drop.
• Lemon wedges: A final squeeze at the table adds a fresh pop and cuts through the richness.

Instructions

Prep the oven and pan:

Preheat to 200°C (400°F) and line your baking sheet with parchment so cleanup is effortless. The parchment also prevents sticking and keeps the salmon tender.

Season the salmon:

Lay the fillets on the sheet, drizzle with olive oil, and sprinkle salt and pepper evenly. Use your fingers to rub it in gently, the oil helps the seasoning cling and promotes a golden edge.

Bake until flaky:

Slide the pan into the oven and set a timer for 14 minutes, check at that point by gently pressing the thickest part. It should flake easily but still look glossy in the center, carryover heat will finish the job.

Make the salsa verde:

While the salmon bakes, combine parsley, basil, capers, anchovies, garlic, mustard, and vinegar in a bowl. Drizzle in the extra-virgin olive oil slowly, whisking until the sauce comes together in a loose, spoonable consistency.

Taste and adjust:

Season the salsa with salt and pepper, tasting as you go. If it feels too sharp, add a bit more oil, if it's flat, a pinch of salt or another splash of vinegar will brighten it.

Plate and serve:

Transfer the salmon to plates and spoon the vibrant green sauce over each fillet generously. Tuck lemon wedges alongside and serve immediately while the fish is warm and the sauce is cool.

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One evening, I made this after a long day and realized halfway through that I'd forgotten the anchovies. The salsa was still delicious, proof that this recipe forgives improvisation. Now I keep a jar of capers and a bunch of parsley on hand, just in case inspiration strikes.

Choosing Your Salmon

Look for fillets that are firm, glossy, and smell like the ocean, not fishy. Skin-on fillets hold together better in the oven, but if you prefer skinless, just watch the timing closely since they cook a touch faster. I usually ask the fishmonger to portion them evenly so everything finishes at once.

Salsa Verde Variations

The classic version uses parsley and capers, but I've swapped in mint when basil wasn't around, and once added a handful of arugula for a peppery kick. A teaspoon of honey smooths out sharp vinegar if you prefer a rounder flavor. Play with the herbs based on what's in your fridge, salsa verde is more about balance than rules.

Serving and Pairing Ideas

This salmon shines alongside roasted baby potatoes, their crispy edges soaking up the herby oil, or a simple arugula salad dressed with lemon. I've also served it over orzo tossed with olive oil and cherry tomatoes, turning it into a one-bowl meal.

• Spoon extra salsa over roasted vegetables or grilled chicken later in the week.
• Serve with crusty bread to mop up every drop of sauce on the plate.
• Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio.

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This dish taught me that elegant dinners don't need long ingredient lists or complicated techniques, just good fish and a handful of fresh herbs. I hope it becomes your go-to when you want something nourishing, beautiful, and effortlessly delicious.

Recipe Help & Support

→ What is the best way to bake salmon for this dish?

Preheat the oven to 200°C (400°F) and bake salmon fillets for 14-16 minutes until flaky but still moist.

→ Can I prepare the salsa verde in advance?

Yes, salsa verde can be made ahead and stored in the fridge for up to two days, allowing flavors to meld.

→ Are anchovies necessary in the salsa verde?

Anchovies add umami depth but can be omitted for a milder herb sauce without compromising flavor.

→ What are good side ideas to serve with baked salmon and salsa verde?

Roasted potatoes, fresh green salads, or steamed vegetables pair beautifully with this dish.

→ How should I season the salmon before baking?

Lightly drizzle olive oil and season with sea salt and freshly ground black pepper for balanced flavor.