Baked Salmon with Salsa Verde (Printable version)

Oven-baked salmon fillet topped with fresh, zesty salsa verde for a flavorful, light dinner.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp 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 tbsp capers, drained and chopped
08 - 2 anchovy fillets, finely chopped (optional)
09 - 1 small garlic clove, minced
10 - 1 tbsp Dijon mustard
11 - 2 tbsp red wine vinegar or lemon juice
12 - 6 tbsp extra-virgin olive oil
13 - Salt and pepper, to taste

→ Garnish

14 - Lemon wedges, to serve

# How to Prepare:

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

# Expert advice:

01 -
  • The salmon emerges from the oven impossibly tender and flaky while the salsa verde stays bright and fresh, like you didn't just heat everything up.
  • It comes together in under forty minutes, which means weeknight dinners stop feeling like a project and start feeling like a treat.
  • The herb sauce is so good you'll find yourself spooning it onto toast, roasted vegetables, or anything within reach.
02 -
  • Don't skip tasting the salsa before serving—herb flavors change depending on the season and the brand, so what works one time might need adjustment the next.
  • If your salmon starts looking dry at the edges, you've cooked it too long; pull it out sooner next time because residual heat keeps cooking even off the heat.
03 -
  • If you want to prep ahead, chop the salsa verde ingredients in the morning and store them separately; combine them just before serving so the herbs stay vibrant and fresh.
  • For a milder salsa, omit the anchovies, and if you want to experiment, swap the basil for mint or cilantro to see what speaks to you.

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