Baked Salmon with Salsa Verde (Printable)

Tender baked salmon topped with a vibrant herb sauce for a fresh, flavorful dish.

# Ingredient List:

→ Fish

01 - 4 salmon fillets, about 6 ounces each, skin-on or skinless
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper

→ Salsa Verde

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - ½ cup fresh basil leaves, finely chopped
07 - 2 tablespoons capers, drained and chopped
08 - 2 anchovy fillets, finely chopped (optional)
09 - 1 small garlic clove, minced
10 - 1 tablespoon Dijon mustard
11 - 2 tablespoons red wine vinegar or lemon juice
12 - 6 tablespoons extra-virgin olive oil
13 - Salt and black pepper, to taste

→ Garnish

14 - Lemon wedges, to serve

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Place salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with sea salt and black pepper.
03 - Bake the salmon for 14 to 16 minutes, until just cooked through and flaky.
04 - In a medium bowl, combine parsley, basil, capers, anchovies (if using), garlic, Dijon mustard, and red wine vinegar or lemon juice. Gradually whisk in extra-virgin olive oil until well combined. Season with salt and black pepper to taste.
05 - Remove salmon from the oven and transfer to serving plates. Spoon salsa verde generously over each fillet. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The salsa verde tastes like summer in a spoon, tangy and alive with herbs.
  • Salmon bakes hands-off while you whisk together the sauce, no stress.
  • It looks impressive but comes together faster than ordering takeout.
  • Leftovers taste even better the next day, cold or gently reheated.
02 -
  • Don't overbake the salmon, it goes from perfect to dry in two minutes, so check early and trust the flake test.
  • Make the salsa verde while the fish cooks, not before, the herbs stay brightest when freshly chopped and dressed.
  • If your salsa tastes flat, you probably need more acid or salt, keep tasting until it sings.
03 -
  • Let the salmon sit at room temperature for 10 minutes before baking so it cooks evenly from edge to center.
  • Whisk the salsa verde just before serving, the oil can separate if it sits too long but a quick stir brings it back.
  • Save any leftover salsa in a jar with a thin layer of olive oil on top to keep the herbs from browning.

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