Salsa Verde Salmon recipe

Preparation Time: 10 minutes | Cooking Time: 10 minutes

Salsa verde is a little bit like a zesty, tangy, salty version of pesto. In this recipe, mixed herbs, capers, pine nuts and olives are combined and then served with lemon-baked salmon fillets. It'll taste like you've been slaving in the kitchen for hours when in reality it takes 2 minutes to make the salsa verde!


  • 25g each dill leaves, mint leaves, parsley leaves and chives
  • 2 tbsp. capers from a jar, drained
  • 2 tbsp. toasted pine nuts
  • Juice of 2 lemons
  • 2 tbsp. extra-virgin olive oil
  • 90g green olives in brine, drained, stoned
  • 45g anchovy fillets, rinsed, drained
  • 4 x 150g salmon fillets, boneless
  • Black pepper


  1. Put the dill, mint, parsley, chives, capers, pine nuts, olives, anchovies, olive oil and the juice of 1 1/2 lemons into a blender and pulse until combined and roughly chopped.

  2. Drizzle the salmon fillets with the rest of the lemon juice and season with black pepper. Lay in a baking tray and bake in a 180C oven for 10-12 minutes or until flaking.

  3. To serve, spoon the salsa verde down the centre of each cooked salmon fillet.

If you like, you can add bits and pieces to the salsa verde, or you can chop everything up by hand for a more rustic feel. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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