Baked Salmon with Salsa Verde (Print View)

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

# What You'll Need:

→ Fish

01 - 4 salmon fillets, approx. 6 oz 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 pepper, to taste

→ Garnish

14 - Lemon wedges, for serving

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange salmon fillets on the baking sheet. Drizzle with olive oil and season evenly with salt and black pepper.
03 - Bake the salmon for 14 to 16 minutes until just cooked through and flakes easily with a fork.
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 incorporated. Adjust seasoning with salt and pepper to taste.
05 - Transfer salmon to plates, spoon salsa verde generously over each fillet, and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • Ready in under 35 minutes but tastes like you spent hours perfecting it.
  • The salsa verde is so vibrant and fresh it makes you feel like you're eating at a Mediterranean coast café.
  • Works perfectly for weeknight dinners or when you want to impress guests without the stress.
02 -
  • Don't let the salmon sit cooked for more than a few minutes or it will dry out; timing the salsa to finish just as the fish comes out of the oven is key.
  • The salsa tastes even better if you let it sit for 5–10 minutes before serving so the flavors meld and become less raw-tasting.
03 -
  • Use a meat thermometer if you're nervous about doneness; salmon is perfectly cooked at 54–55°C (129–131°F) internal temperature.
  • Cold salsa verde straight from the fridge tastes sharper; let it sit on the warm salmon for a minute so the flavors marry and mellow slightly.

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