Baked Salmon with Salsa Verde (Printable)

Tender salmon fillets baked to perfection, topped with a fresh herb salsa verde bursting with flavor.

# What You Need:

→ Fish

01 - 4 skinless salmon fillets, approximately 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 freshly ground black pepper, to taste

# Directions:

01 - Set the oven temperature to 400°F (200°C) and line a baking tray with parchment paper.
02 - Arrange salmon fillets on the lined baking tray. Drizzle evenly with 1 tablespoon olive oil, then season with kosher salt and black pepper.
03 - Cook the salmon in the preheated oven for 15 to 18 minutes, until the fish is opaque and flakes easily when tested with a fork.
04 - While the salmon cooks, combine parsley, basil, chives, capers, anchovies if using, garlic, lemon zest, lemon juice, extra-virgin olive oil, and Dijon mustard in a bowl. Stir thoroughly and season with salt and pepper to taste.
05 - Remove the salmon from the oven, place onto serving plates, and spoon the salsa verde generously over each fillet. Serve immediately.

# Expert Tips:

01 -
  • The salsa verde is so vibrant and alive that it transforms the salmon from ordinary to restaurant-quality in one spoonful.
  • Everything comes together in 35 minutes, leaving you with a weeknight dinner that feels like a celebration.
  • Once you nail this salsa, you'll find yourself slathering it on fish, chicken, roasted vegetables, and even crusty bread.
02 -
  • The single biggest mistake is overcooking the salmon by even a minute—it continues cooking from residual heat, so pull it when the center still looks barely translucent.
  • Make the salsa verde last and serve it fresh; it loses its vibrancy if it sits around, and that brightness is the whole reason you're making this dish.
  • If anchovies intimidate you, leave them out and add a pinch more salt instead; the salsa will still be magnificent without that umami depth.
03 -
  • Finely chop your herbs by hand rather than using a food processor—machine chopping bruises them and releases bitterness, while knife work keeps them fresh and alive.
  • If your salmon fillets are thicker than usual, tent the tray loosely with foil after 10 minutes to prevent the outside from cooking too fast while the center catches up.

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