Oven Baked Salmon with Salsa Verde

clock 10 minutes + 20 minutes bowl Serves 8


  • 750g boneless salmon fillet, skin on
  • 1 lemon, zested, then thinly sliced, plus extra wedges to serve
  • 2 cups parsley, plus extra to serve
  • 3/4 cup olive oil
  • 1/4 cup drained baby gherkins
  • 2 Tbsp capers, drained
  • 1 Tbsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 1 garlic clove, crushed
  • Salt and pepper
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  • 1. Preheat oven to 180°C (160°C fan-forced). Line a large, shallow oven tray with baking paper.

  • 2. Place salmon skin-side down onto the tray.

  • 3. Zest one of the lemons and then thinly slice. Reserve the other lemon for serving.

  • 4. In a small food processor blend parsley, oil, gherkins, 1 tablespoon of capers, mustard, vinegar, garlic, lemon zest, salt and pepper until well combined. Set aside.

  • 5. Arrange sliced lemon and remaining capers over the salmon. Season.

  • 6. Bake for 15-20 minutes until just cooked through.

  • 7. Serve immediately, drizzled with half the salsa verde, extra lemon wedges and the remaining salsa verde in a bowl on the side.


  • • Energy 1933Kj • Protein 18g • Total Fat 42g • Saturated Fat 8g • Carbohydrates 3g • Sugars 3g • Sodium 463mg

  • Dietary and Nutritional information info supplied by NZ Nutrition Foundation

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