Baked Salmon with Arugula Salsa Verde


4 servings
1 cup finely chopped arugulaarugula1
⅔ cup finely chopped fresh flat-leaf parsley leavesflat-leaf parsley
½ cup extra-virgin olive oilextra-virgin olive oil½
¼ cup capers rinsed and drainedcapers¼
1 teaspoon grated lemon zestlemon zest1
2 tablespoons fresh lemon juicelemon juice2
¾ teaspoon kosher saltkosher salt¾
¼ teaspoon crushed red pepper flakesred pepper flakes¼
2 tablespoons chopped fresh flat-leaf parsley leavesflat-leaf parsley2
2 tablespoons chopped fresh chiveschives2
1 teaspoon grated lemon zestlemon zest1
4 (4-ounce) skinless salmon fillets, each about 1-inch thicksalmon fillets (4-ounces each)4
1 tablespoon extra-virgin olive oilextra-virgin olive oil1
1 teaspoon kosher saltkosher salt1
¾ teaspoon freshly ground black pepperkosher salt and freshly ground black pepper¾
Lemon wedges, for serving (optional)lemon(s)1


Stir the arugula, parsley, olive oil, capers, lemon zest, lemon juice, salt, and red pepper flakes in a small bowl to blend.
Position an oven rack in the center of oven. Preheat the oven to 375 F.

Mix the parsley, chives, and lemon zest in a small bowl to top the fish.

Coat the salmon fillets all over with the olive oil. Put the fish on a rimmed baking sheet. Sprinkle on both sides with the salt and pepper. Sprinkle the herb topping over the top of the fish fillets, pressing slightly to adhere.

Bake the fish until medium, about 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the salsa verde alongside. Serve with lemon wedges, if desired.


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