Baked Salmon with Salsa Verde

There's something about the simplicity of baked salmon that always catches me off guard—I'll think I'm making something ordinary, then one bite of that vibrant salsa verde hits and suddenly dinner feels like a small celebration. A friend mentioned this combination years ago while we were debating whether fish could ever be exciting on a weeknight, and I've been making it ever since, especially when I want something that tastes like effort but barely disrupts my evening.

I made this for my partner last spring when they were exhausted from work, and they looked genuinely surprised when I placed it down—not because it looked fancy, but because the aroma hit first, herbaceous and fresh, like someone had crushed a whole garden into a bowl. That reaction alone made me realize this wasn't just dinner; it was the kind of dish that says I'm paying attention without saying much at all.

Ingredients

• Salmon fillets: Look for fillets that smell like the ocean, not fishy—that's your sign they're fresh. I prefer skinless because the focus stays on the delicate flesh.
• Extra virgin olive oil: This is where quality actually matters since the oil barely gets cooked and becomes part of the salsa verde's character.
• Fresh herbs (parsley, basil, mint): Buy them the day you cook if possible; they wilt quickly but taste radically different when they're still perky.
• Capers: Rinse them well because they're packed in salt and can overpower everything if you skip this step—I learned that the hard way.
• Anchovies: Optional, but they dissolve into the salsa and add a savory depth that makes people ask what the secret ingredient is.
• Lemon: The zest and juice tie everything together, so use a lemon that feels heavy in your hand.

Instructions

Heat your oven and prepare:

Set the oven to 200°C (400°F) and line a baking sheet with parchment paper. This takes one minute and prevents the salmon from sticking, which matters more than you'd think.

Season the salmon gently:

Pat the fillets completely dry (moisture is the enemy of a good sear), drizzle with olive oil, season with salt and pepper, and top each with a thin lemon slice. The lemon steams the fish as it bakes and infuses it with brightness.

Bake until flaky:

Bake for 12 to 15 minutes—set a timer and peek at 12 because every oven is different. The fish is done when it flakes easily under a fork, not when it looks cooked from above.

Build the salsa verde:

While the salmon cooks, combine the chopped herbs, minced garlic, capers, anchovies if using, Dijon mustard, olive oil, red wine vinegar, and lemon zest in a bowl. Stir until everything mingles, then taste and adjust the salt and pepper.

Bring it together:

Spoon the salsa generously over each warm salmon fillet and serve immediately, with extra lemon wedges if anyone wants more brightness.

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I remember my mom tasting this and saying it was the first salmon dish that didn't taste like salmon, which I took as the highest compliment—the salsa verde transforms the whole experience into something herbaceous and alive. That's when I stopped thinking of salmon as something to endure and started thinking of it as something to celebrate.

The Magic of Salsa Verde

Salsa verde is one of those sauces that seems simple until you realize it's actually a flavor multiplier. The herbs provide freshness, the capers add a salty brine note, and the mustard and vinegar keep everything balanced so nothing becomes overwhelming. I've started making extra batches to keep in the fridge because it transforms everything from grilled vegetables to roasted chicken into something worth remembering.

Flexibility That Actually Works

The beauty of this recipe is how many directions you can take it without breaking the foundation. I've swapped the basil for tarragon when I wanted something more subtle, used dill when I was feeling Scandinavian, and even added a handful of arugula when I wanted something peppery. The salmon stays constant, but the salsa verde becomes a canvas for whatever fresh herbs you're drawn to that day.

Beyond the Plate

Pair this with something that lets the salmon and salsa take the spotlight—roasted potatoes soaking up the herb oil, steamed green vegetables, or a crisp salad that adds textural contrast. The meal comes together in 30 minutes but tastes like something that took real thought, which is exactly the kind of cooking I keep coming back to.

• Roasted potatoes with a sprinkle of fleur de sel catch the herby oil beautifully.
• A simple green salad with lemon vinaigrette complements rather than competes.
• If you're cooking for someone, this is the kind of dish that says you care without trying too hard.

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This recipe taught me that the simplest dishes often taste the best, and that fresh herbs can turn something ordinary into something worth talking about. Keep making it, and it becomes your go-to moment when you want to feed people well.

Recipe Questions

→ What ingredients are in the salsa verde?

The sauce combines fresh parsley, basil, and mint with capers, garlic, mustard, olive oil, and vinegar.

→ How long should I bake the salmon?

Bake the salmon for 12 to 15 minutes at 200°C (400°F) until it is just cooked through.

→ Can I omit the anchovies?

Yes, anchovies add depth but can be omitted for a milder flavor profile or if you prefer a vegetarian sauce.

→ Is this dish gluten-free?

Yes, the salmon and salsa verde are naturally gluten-free, provided the mustard used is certified gluten-free.

→ What sides go best with this dish?

It pairs perfectly with roasted potatoes, steamed vegetables, or a crisp green salad.