Roasted salmon with salsa verde is a dish that tantalizes your taste buds with its crispy exterior and luscious, flaky interior. When you take a bite, the zesty salsa verde bursts with flavor, perfectly complementing the rich salmon. Picture yourself at a sun-drenched picnic or an elegant dinner party; this dish is bound to impress.

I remember the first time I made roasted salmon with salsa verde for my friends. It was a casual get-together, and I wanted to serve something that felt fancy but didn’t require a culinary degree. The reactions were priceless—everyone was raving about how delicious it was while I secretly reveled in my cooking prowess. This dish is perfect for gatherings or cozy nights in and promises an explosion of flavors that’ll keep you coming back for more.

Ingredients for Roasted Salmon with Salsa Verde

Here’s what you’ll need to make this delicious dish:

• Fresh Salmon Fillets: Choose wild-caught salmon if possible for the best flavor and texture.

• Olive Oil: Use high-quality extra virgin olive oil to enhance the richness of the fish.

• Lemon Juice: Freshly squeezed lemon juice brightens up the dish and adds acidity.

• Herbs (Parsley and Basil): Fresh herbs are essential for that zesty flavor; chop them finely for even distribution.

• Garlic: Minced garlic adds a wonderful depth of flavor; use fresh cloves for maximum impact.

For the Salsa Verde:

• Capers: These little salty gems add a briny kick that elevates the salsa verde immensely.

• Red Wine Vinegar: A splash of red wine vinegar brings tanginess to balance out the richness of the salmon.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roasted Salmon with Salsa Verde

Start by preheating your oven to 400°F (200°C). This ensures a perfectly cooked salmon with crispy skin.

Next, line a baking sheet with parchment paper for easy cleanup and place your fresh salmon fillets skin-side down. Drizzle olive oil generously over them; this helps achieve that beautiful golden crust.

Season each fillet with salt and pepper. Don’t skimp on this step! It’s essential for enhancing the overall flavor of your dish.

Now, pop those seasoned fillets into your preheated oven and roast them for about 12-15 minutes. You’ll know they’re done when they flake easily with a fork but still appear moist.

While the salmon roasts, let’s whip up that vibrant salsa verde! In a mixing bowl, combine chopped parsley, basil, minced garlic, capers, red wine vinegar, and lemon juice. Stir well until everything is beautifully mingled together.

Once your salmon is ready and has cooled slightly out of the oven, spoon generous amounts of salsa verde over each fillet. The vivid green color against the pink salmon is simply stunning!

Serve immediately while warm or allow it to cool slightly for room temperature enjoyment. Either way, you’re in for an amazing culinary experience!

And there you have it: roasted salmon with salsa verde that’s sure to impress both friends and taste buds alike!

Perfecting the Cooking Process

Start by preheating your oven to 400°F (200°C). While the salmon rests at room temperature, prepare your salsa verde. Sear the salmon skin-side down for a crispy exterior before roasting it in the oven for perfectly cooked fish.

Add Your Touch

Feel free to swap out herbs in the salsa verde. Try cilantro or parsley instead of basil for different flavor profiles. You can also add some diced jalapeños if you like that extra kick in your salsa.

Storing & Reheating

Store leftover Roasted Salmon with Salsa Verde in an airtight container in the fridge for up to three days. To reheat, gently warm it in the oven at low heat to retain moisture and prevent drying out.

Nothing beats the time my friend exclaimed, “This is salmon heaven!” after trying my Roasted Salmon with Salsa Verde at a dinner party. It was one of those moments when all my culinary efforts felt utterly worth it!

FAQs :

What is the best way to prepare Roasted Salmon with Salsa Verde?

To achieve the best flavor and texture in Roasted Salmon with Salsa Verde, start by seasoning the salmon fillets with salt and pepper. Preheat your oven to 400°F (200°C) for optimal roasting. Place the salmon on a baking sheet lined with parchment paper and roast for approximately 12-15 minutes, or until the fish flakes easily with a fork. While it’s roasting, prepare the salsa verde by blending fresh herbs, garlic, capers, lemon juice, and olive oil. Drizzle this vibrant sauce over the salmon just before serving.

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon for Roasted Salmon with Salsa Verde. However, it’s important to thaw it properly before cooking. Place the frozen salmon in the refrigerator overnight or submerge it in cold water for about an hour. Once thawed, pat it dry with paper towels to remove excess moisture. This ensures even cooking and helps achieve a delightful crust when roasted.

What sides pair well with Roasted Salmon?

Roasted Salmon with Salsa Verde pairs beautifully with a variety of sides. Consider serving it alongside roasted vegetables like asparagus or Brussels sprouts for a nutritious meal. A simple quinoa salad or creamy mashed potatoes also complements the flavors well. For a lighter option, serve a fresh arugula salad dressed in lemon vinaigrette to balance the richness of the salmon.

How long can I store leftovers of Roasted Salmon?

Leftovers of Roasted Salmon with Salsa Verde can be stored in an airtight container in the refrigerator for up to three days. To maintain its texture and flavor, reheat gently in the oven or microwave until warmed through. Avoid reheating at high temperatures, as this can dry out the fish. You can also enjoy leftovers cold in salads or sandwiches for a delicious meal.

Conclusion for Roasted Salmon with Salsa Verde :

Roasted Salmon with Salsa Verde is a delightful dish that combines tender salmon fillets with a zesty herb sauce. By following simple preparation steps, you can create a flavorful meal that impresses your guests. Remember to choose fresh ingredients for both the salmon and salsa verde to enhance taste. This recipe is not only healthy but also versatile enough to pair perfectly with various side dishes. Enjoying this dish can elevate any dining experience while being easy enough for weeknight dinners!

Print

Roasted Salmon with Salsa Verde

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 25 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Roasted Salmon with Salsa Verde is a delightful dish that marries the rich, flaky texture of salmon with a vibrant and zesty salsa verde. Perfect for any occasion, this recipe is not only easy to prepare but also offers a burst of flavor that will impress your guests. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this dish transforms ordinary dining into an extraordinary experience.

---

Ingredients

Scale 1x2x3x

• 4 (6 oz) fresh salmon fillets
• 2 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped basil
• 2 cloves garlic, minced
• 2 tbsp capers, rinsed and chopped
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place salmon fillets skin-side down.
3. Drizzle olive oil over the fillets and season generously with salt and pepper.
4. Roast the salmon for 12-15 minutes until it flakes easily with a fork.
5. While the salmon cooks, combine parsley, basil, garlic, capers, red wine vinegar, and lemon juice in a bowl; mix well.
6. Once cooked, spoon salsa verde generously over each fillet and serve warm.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 salmon fillet (170g)
• Calories: 367
• Sugar: 0g
• Sodium: 70mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 36g
• Cholesterol: 90mg