BAKED SALMON WITH ARUGULA SALSA VERDE

BAKED SALMON WITH ARUGULA SALSA VERDE image

Categories Fish

Yield 4 people

Number Of Ingredients 18

Sauce
1 cup finely chopped arugula
⅔ cup finely chopped fresh flat-leaf parsley leaves
½ cup extra-virgin olive oil
¼ cup capers rinsed and drained
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
¾ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
Fish
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest
4 (4-ounce) skinless salmon fillets, each about 1-inch thick
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
Lemon wedges, for serving (optional)

Steps:

auce Stir the arugula, parsley, olive oil, capers, lemon zest, lemon juice, salt, and red pepper flakes in a small bowl to blend. Fish Position an oven rack in the center of oven. Preheat the oven to 375 F. Mix the parsley, chives, and lemon zest in a small bowl to top the fish. Coat the salmon fillets all over with the olive oil. Put the fish on a rimmed baking sheet. Sprinkle on both sides with the salt and pepper. Sprinkle the herb topping over the top of the fish fillets, pressing slightly to adhere. Bake the fish until medium, about 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the salsa verde alongside. Serve with lemon wedges, if desired. Good served over Quinoa or brown rice