Baked Salmon with Arugula Salsa Verde

Baked Salmon with Arugula Salsa Verde
Baked Salmon with Arugula Salsa Verde

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For sauce:

  • 1

    cup finely chopped arugula

  • 2/3

    cup finely chopped fresh flat-leaf parsley

  • 1/2

    cup extra-virgin olive oil

  • 1/4

    cup capers, rinsed and drained

  • 1

    tsp grated lemon zest

  • 2

    Tbsp fresh lemon juice (from 1 large lemon)

  • Kosher salt

  • 1/4

    tsp crushed red pepper flakes

  • For 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)

Directions

For sauce: Combine arugula, parsley, olive oil, capers, lemon zest, lemon juice, ¾ tsp salt, and red pepper flakes in a small bowl. For fish: 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 ¾ tsp pepper. Sprinkle herb mixture over top of fish, pressing slightly to adhere. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: