I love salmon for weeknight dinners because it's super quick to prepare, packed with nutrients, and you can dress it up anyway you like. For this dish, I gave it a zesty, bright arugula salsa verde with capers, herbs, and lemon.

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Baked Salmon with Arugula Salsa Verde

Servings

4

Prep Time

5 minutes

Cook Time

10 minutes

Image of Baked Salmon with Arugula Salsa Verde

Ingredients

    For The Sauce:

  • 1 cup finely chopped arugula
  • ‚Öî cup finely chopped fresh flat-leaf parsley
  • ½ cup extra-virgin olive oil
  • ¼ cup capers (rinsed and drained)
  • 1 tsp grated lemon zest
  • 2 Tbsp fresh lemon juice (from 1 large lemon)
  • Kosher salt
  • ¼ tsp crushed red pepper flakes

    • For The Fish:

  • 2 Tbsp chopped fresh flat-leaf parsley
  • 2 Tbsp chopped fresh chives
  • 1 tsp grated lemon zest
  • 4 4-oz skinless salmon fillets, each about 1 inch thick
  • 1 Tbsp extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Lemon wedges (for serving (optional))

Instructions

  1. Combine arugula, parsley, olive oil, capers, lemon zest, lemon juice, ¾ tsp salt, and red pepper flakes in a small bowl.
  2. Preheat oven to 375°F. Mix parsley, chives, and lemon zest in a small bowl. Coat salmon fillets all over with olive oil. Put on a rimmed baking sheet. Season with 1 tsp salt and ¬æ tsp pepper. Sprinkle herb mixture over top of fish, pressing slightly to adhere.
  3. Bake fish 9 to 10 minutes. Put 1 fish fillet on each of 4 plates. Spoon arugula salsa verde alongside. Serve with lemon wedges, if desired.
dairy free
gluten free
nut free