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.
Notes
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.