Baked Salmon with Salsa Verde (Printable)

Tender baked salmon with zesty, herb-packed salsa verde topping.

# What You’ll Need:

→ For the Salmon

01 - 4 skinless salmon fillets (about 5 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ For the Salsa Verde

06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 1/4 cup fresh basil leaves, finely chopped
08 - 2 tablespoons fresh mint, finely chopped
09 - 1 small garlic clove, minced
10 - 2 tablespoons capers, rinsed and chopped
11 - 4 anchovy fillets, finely chopped (optional)
12 - 1 tablespoon Dijon mustard
13 - 3 tablespoons extra virgin olive oil
14 - 1 tablespoon red wine vinegar
15 - Zest of 1 lemon
16 - Salt and black pepper, to taste

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the salmon fillets dry and place them on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Top each fillet with a lemon slice.
03 - Bake the salmon for 12 to 15 minutes, or until just cooked through and flaky.
04 - While the salmon bakes, prepare the salsa verde: In a medium bowl, combine parsley, basil, mint, garlic, capers, anchovies (if using), Dijon mustard, olive oil, red wine vinegar, and lemon zest. Stir well to combine. Season with salt and pepper to taste.
05 - To serve, spoon the salsa verde generously over the baked salmon. Serve immediately with additional lemon wedges if desired.

# Expert Tips:

01 -
  • The salmon stays impossibly tender while the salsa verde brings a bright punch that makes you forget you're eating something healthy.
  • From prep to plate takes less time than scrolling through your phone, yet tastes like you actually tried.
  • Works for weeknight dinners and impresses the people you actually want to cook for.
02 -
  • Don't bake the salmon past the flaky stage or it turns chalky—better to undercook slightly since residual heat keeps cooking it for a minute after it comes out.
  • Make the salsa verde just before serving because the herbs stay vibrant and the flavors haven't started to dull.
  • Anchovies vanish into the sauce if you mince them fine enough, adding depth instead of fishiness.
03 -
  • Buy your salmon from a fishmonger if possible and ask them to remove the skin cleanly—it makes a difference in texture.
  • Make the salsa verde in a chilled bowl and serve it cool or at room temperature because the contrast with warm salmon is part of the magic.

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