Roasted salmon with salsa verde

I think, being known as the “sushi girl”, a lot of people might assume that I practically started eating sashimi in the womb. But I grew up in a family that almost never ate fish.

Both of my parents loved fish! But my mom is allergic, and so aside from fish sticks and tuna salad and the occasional snack of sardines on saltines with my dad, we pretty much never ate fish at home.

So I can really empathize with anyone who doesn’t like fish, because for the longest time I didn’t. It took many years of trying a little bit here, a little bit there, mostly not loving it but also gradually not hating it. Learning to like sashimi was a journey.

And now? Now I’m glad I never stopped trying to like it, because now I LOVE fish.

I’m always on the lookout for healthy, tasty, easy salmon recipes, and this did not disappoint!

I love the herbacious salsa, that and the citrus zests added a ton of flavor to the salmon.

And overall, it’s a super simple recipe!

Roasted Salmon with Salsa Verde

from Bon Appetit

  • 1 shallot, very thinly sliced into rings
  • finely grated zest from 1 orange, divided
  • finely grated zest from 1 lemon, divided
  • 1 tbsp plus 1/2 cup extra-virgin olive oil
  • 1 lb salmon fillet, preferably wild
  • kosher salt
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 1 small garlic clove, finely grated
  • 1/2 tsp smoked paprika
  • fresh juice from 1 orange
  • fresh juice from 1 lemon
Cooking Directions
  1. Preheat oven to 250°F. Combine shallot, half of orange zest, half of lemon zest, and 1 tbsp oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture. Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.
  2. Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and 1/2 cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.

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