Bright, fresh, and effortlessly elegant, this Salmon with Salsa Verde is a dish that proves healthy eating doesn’t have to be complicated. Oven-baked salmon turns tender and flaky with minimal effort, while a zesty herb-packed salsa verde brings bold flavor and color to every bite. It’s the kind of meal that feels special but comes together with pantry staples and a handful of fresh ingredients.
This recipe is rich in heart-healthy omega-3 fatty acids thanks to the salmon, while the salsa verde adds a nutrient-dense punch of antioxidants from parsley, basil, and lemon. Capers and garlic give it a savory kick, and the whole dish is naturally gluten-free and dairy-free. It’s also perfect for meal prep—serve it warm for dinner or enjoy it cold over salad the next day.
Whether you’re cooking for a crowd or just looking to elevate your weeknight dinner routine, this salmon recipe strikes the perfect balance between simplicity and flavor. Clean, fresh, and satisfying—it’s a staple worth repeating.
Recipe
Serves 4
1.5 lbs. (680g) skinless salmon filet
1 medium lemon
1 oz. (30g) fresh parsley leaves & tender stems, packed
0.5 oz. (15g) fresh basil leaves
3 tbsp. capers
1 clove garlic
¼ tsp. red pepper flakes
How to Prepare
Preheat the oven to 300°F (150°C). Drizzle 1 tsp. olive oil in a baking dish large enough for the salmon.
Pat salmon dry, season with salt and pepper, and place skinned-side down in the dish. Zest half the lemon over the top. Bake for 20-25 minutes, until just cooked through.
Meanwhile, finely chop parsley and basil. Add capers, then continue chopping until everything is finely minced.
Transfer to a bowl. Zest the remaining lemon half into the herbs, squeeze in the juice, grate in the garlic, add 3 tbsp. olive oil, and red pepper flakes. Stir well and season to taste.
Serve salmon topped with salsa verde, with extra on the side
