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Baked Salmon with Arugula Salsa Verde

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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)

Details

Preparation

Step 1

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.

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