Baked Salmon with Salsa Verde (Printable Version)

Tender baked salmon fillets topped with a vibrant, zesty herb salsa verde for a light and flavorful meal.

# Ingredient List:

→ Salmon

01 - 4 skinless salmon fillets (about 5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Salsa Verde

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry and arrange on the baking sheet. Drizzle olive oil over fillets and season evenly with sea salt and black pepper. Place a lemon slice on top of each fillet.
03 - Bake salmon in the preheated oven for 12 to 15 minutes until just cooked through and flaky.
04 - While the salmon bakes, combine parsley, basil, mint, garlic, capers, anchovies (if using), Dijon mustard, extra virgin olive oil, red wine vinegar, and lemon zest in a medium bowl. Stir well and season with salt and black pepper to taste.
05 - Spoon salsa verde generously over baked salmon fillets. Serve immediately with additional lemon wedges if desired.

# Expert Tips:

01 -
  • Ready in thirty minutes but tastes like you've been planning it all day.
  • The salsa verde is so good you'll find yourself making extra and putting it on everything else.
  • Salmon turns out perfectly tender and flaky every single time.
02 -
  • Dry salmon fillets before cooking—moisture is the enemy of crispy, properly cooked fish, and even small amounts make a difference.
  • Don't make the salsa more than a few hours ahead; the herbs start to oxidize and lose their brightness if they sit too long.
  • Taste the salsa before serving because the intensity of capers and anchovies varies by brand, and you might need extra lemon juice or vinegar to balance it.
03 -
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out fifteen minutes before you start cooking.
  • The salsa verde is stronger the next day as flavors meld, so if you make it ahead, taste and adjust seasoning just before serving.
  • If the salsa looks too thick, thin it with a few drops of fresh lemon juice or a splash of water until you like the consistency.

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