Salmon with Salsa Verde

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings


  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 5 tablespoons olive oil
  • 1 cup chopped, pitted Olives
  • 1 tablespoon capers
  • 2 cloves garlic chopped
  • 1 lemon juiced, divided
  • sea salt and freshly ground black pepper to taste
  • 2 pounds salmon


  • Preheat the oven to 375 degrees.
  • In a large blender or food processor, add basil, parsley, olive oil, olives, capers, garlic, 1/2 the lemon juice, and sea salt and freshly ground pepper to taste. Pulse 1 to 2 minutes until smooth.
  • In a large baking dish, add fish and remaining lemon juice and bake for 15 to 20 minutes until fish flakes easily with fork. Serve with salsa verde.


SERVING SUGGESTION: Steamed broccoli and brown rice.
VEGETARIAN: Use eggplant instead of salmon.
GLUTEN FREE: Make sure olives and capers are gluten free.
NUTRITION: 310 Calories; 19g Fat; 31g Protein; 4g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 314mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
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