Salmon with salsa verde

Salmon with salsa verde

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(12 ratings)

Prep: 15 mins Cook: 12 mins


Serves 4
A delicious and fresh Mediterranean baked fish dish with herby green sauce, olives and lemon

Nutrition and extra info

Nutrition: per serving

  • kcal375
  • fat25.9g
  • saturates3.9g
  • carbs2.6g
  • sugars1.1g
  • fibre1.8g
  • protein33.2g
  • salt0.7g


  • 1 x 25g pack dill, roughly chopped
  • 1 x 25g pack mint, tough stalks removed and roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 x 25g pack flat-leaf parsley, roughly chopped
  • 1 x 25g pack chives, roughly chopped
  • 1½ tbsp wholegrain mustard
  • 2 tbsp caper
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 2 tbsp toasted pine nut
  • 1 x 200g tin green olive stuffed with anchovies, drained (85g)
  • 2 lemons, juice only



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 salmon fillets

To serve (optional)

  • 175g wild and white basmati rice
  • 50g stoned marinated black kalamata olive
  • 75g toasted pine nut
  • 1 red pepper, chopped


  1. Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.

  2. Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through.

  3. If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.

  4. Pile the salsa verde on top of the salmon fillets. Serve with the rice.

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Comments, questions and tips

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1st Feb, 2016
This is awesome! l really wasn't too sure putting it all in the blender. I put maybe a little less mint in because I thought it would be overpowering but it was fine. I used 2 anchovies with 70g of green pitted olives and only 1 tbsp capers(rinsed). It's beautiful and would be lovely on steak or stirred through fetucine with some prawns. l agree that others may not like the lemon but I do.
28th Jan, 2016
This was wonderful. I increased the amount of the salsa, which kept beautifully in the fridge for quite a few days and I used it for two dinner parties. We added extra pine nuts and a little tehina to it which countered the acidity of the lemon. Served it with plain rice flavoured with a little coriander and green beans. A great hit with us and all our guests. Will definitely make it again.
27th Feb, 2013
I'm not eating starchy carbohydrates at the moment so what veg would be good with this to complement the salmon and salsa and make it a bit more filling than with salad?
30th Nov, 2012
Be careful not to overdo the lemon, otherwise it will drown all the other flavours in the salsa. If necessary, use the juice of only one lemon in the salsa, and add a tablespoonful of water if you need more liquid in the blender.
23rd Jun, 2012
I can't believe how nice this dish is! The salsa verde is to die for!! The only change I made was not using mint as I am not a big fan. This dish so tasty, the whole family enjoyed including our son who isn't quite 2 yet. Will be a firm family favourite now.
6th Jun, 2012
Too yummy for words! I might make slightly different salsas from time to time, to see what else goes well.
10th Mar, 2012
Made this tonight - family loved it - was v tasty! Left the mint out of the salsa verde as I'm not too keen on it, but put everything else in, and served with the rice and a salad....yum!
Frantic Flapjack
8th Mar, 2012
This was a taste sensation! Wasn't sure about it before making it but it turned out really well. Served with the rice and the braised leeks & peas on this site. Husband loved it.
2nd Mar, 2012
I made this last night and my husband loved it. The salsa verde adds such a fab flavour to the salmon. We liked the salsa verde so much we added it the rice too and added some asparagus cut up too. Really lovely and fresh for spring!
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