Baked Salmon with Salsa Verde

I discovered this recipe on a weeknight when I had salmon thawing and nothing but herbs scattered across my counter. My neighbor had just brought over a bunch of parsley and basil from her garden, so I decided to blend them into something bright and zingy instead of reaching for the usual lemon. Twenty minutes later, dinner was on the table, and I realized I'd stumbled onto something that felt both restaurant-quality and effortlessly simple.

The first time I made this for my partner, I was worried about overcooking the salmon because I'd ruined fish so many times before. But the gentle oven heat and the quick timing meant I actually pulled it out at exactly the right moment—just barely flaky, still moist inside. That simple success made me return to this recipe again and again.

Ingredients

• Salmon fillets: Look for fillets that are roughly the same thickness so they cook evenly; skin-on keeps them juicier.
• Olive oil: Use a regular olive oil for cooking the salmon and save your good extra-virgin for the salsa where its flavor really shines.
• Fresh flat-leaf parsley: This is the backbone of the salsa, so use the flat-leaf variety for better flavor than the curly kind.
• Fresh basil: Adds sweetness and brightness; don't skip this step even if your parsley is generous.
• Capers: These little briny bursts give the salsa punch; drain them well so they don't water down the mixture.
• Anchovy fillets: Optional but truly transformative if you like umami; they dissolve into the salsa and deepen the flavor without tasting fishy.
• Garlic clove: Just one small clove is enough; fresh garlic is essential here.
• Dijon mustard: Acts as an emulsifier to help the oil blend smoothly with the herbs.
• Red wine vinegar or lemon juice: This acid brightens everything; lemon juice makes it lighter, vinegar gives it more complexity.
• Extra-virgin olive oil: The quality matters here since it's a main player in the salsa, not hidden in cooking.

Instructions

Heat your oven and prep:

Preheat to 200°C (400°F) and line your baking sheet with parchment paper so cleanup is effortless and nothing sticks.

Season the salmon:

Place fillets on the sheet, drizzle with olive oil, then sprinkle salt and pepper generously across the top. Don't be shy with seasoning because the fish needs to taste good on its own.

Bake until just cooked through:

Slide into the oven for 14–16 minutes; the exact time depends on your oven and the thickness of your fillets. You'll know it's done when the flesh flakes easily with a fork and has lost that translucent look.

Build the salsa verde while salmon bakes:

Chop your parsley and basil finely and combine them in a bowl with capers, anchovies if you're using them, and minced garlic. Add mustard and vinegar or lemon juice, then slowly whisk in the extra-virgin olive oil until it comes together as a cohesive, herbaceous sauce. Taste and adjust salt and pepper.

Plate and serve:

Transfer the warm salmon to serving plates and spoon the bright green salsa generously over each fillet. Serve immediately with lemon wedges on the side so everyone can add extra brightness if they want.

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There's something deeply satisfying about spooning that vivid green salsa over the coral-pink fish. I remember my sister visiting and immediately asking for the recipe after her first bite, which felt like the ultimate compliment because she's usually skeptical of anything that looks too healthy.

Making the Salsa Verde Shine

The salsa verde is where this dish's personality lives, so treat it with care. Don't over-blend or over-chop; you want to see the herbs and capers, not puree them into submission. If you end up with salsa that's too loose, whisk it more gently to bring the oil and herbs into better emulsion; if it's too thick, add a tiny drizzle more oil.

Why This Pairing Works

The rich, omega-3-packed salmon needs something zesty to cut through its richness, and the salsa verde does exactly that with its bright acid and fresh herbs. The capers and anchovies add an umami undertone that makes the whole dish feel more sophisticated than the sum of its simple parts. It's the kind of balance that makes you feel nourished rather than indulgent.

Stretching This Beyond Dinner

Leftover salsa verde is a gift; it keeps for two days in the fridge and works beautifully on roasted vegetables, stirred into plain yogurt as a dip, or alongside grilled chicken or white fish. I've even spooned it over simple pasta on nights when I'm too tired to cook a full meal. This recipe quietly becomes a pantry staple once you realize how versatile that green sauce truly is.

• Make the salsa up to a day ahead and store it in an airtight container; it actually tastes better as flavors deepen.
• Swap the basil for mint or cilantro depending on your mood or what you have on hand.
• If anchovies feel too adventurous, start without them; you can always add a pinch of fish sauce next time for that umami depth.

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This recipe taught me that simple doesn't mean boring, and that fresh herbs can carry an entire dish if you let them. It's become the dinner I reach for when I want something nourishing, quick, and genuinely delicious.

Recipe FAQs

→ How do I ensure the salmon stays moist while baking?

Drizzle olive oil over the fillets and avoid overbaking by checking for flakiness around 14-16 minutes at 200°C (400°F).

→ Can I omit anchovies in the salsa verde?

Yes, leaving out anchovies will result in a milder salsa without compromising the fresh herb flavors.

→ What can I substitute for basil in the salsa verde?

Mint or cilantro work well as alternatives and provide a different but pleasant herbal note.

→ How should I store leftover salsa verde?

Keep it in an airtight container in the refrigerator and consume within two days for optimal freshness.

→ What side dishes pair well with this salmon and salsa verde?

Roasted potatoes or a fresh green salad complement the flavors and lighten the meal nicely.