Grilled Salmon with Salsa Verde
Juicy grilled salmon fillets topped with a bright, herby salsa verde and a drizzle of cream sauce. A quick, elegant weeknight dinner that comes together in about 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 34g
Ingredients
- 4 filets salmon fillets
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup fresh parsley
- 2 tbsp capers
- 1 whole lemon
- ½ cup heavy cream
Instructions
- 1
Pat the 4 salmon fillets dry and season both sides with the 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 10 minutes.
- 2
In a small bowl, combine the 1 cup parsley (finely chopped), 2 tbsp capers (drained and chopped), zest and juice of the 1 lemon, and 2 tbsp of the olive oil. Stir to make a chunky salsa verde.
- 3
Heat a grill or grill pan over medium-high. Brush the salmon with the remaining 1 tbsp olive oil. Grill skin-side down for 4-5 minutes until the skin is crisp and releases easily.
- 4
Flip the salmon and grill for another 3-4 minutes until the flesh is opaque and flakes with a fork, about 145°F internal. Remove from grill.
- 5
In a small saucepan, warm the 1/2 cup heavy cream over low heat until steaming, about 2 minutes. Do not boil.
- 6
Spoon the cream sauce onto plates, top with the grilled salmon, and generously spoon the salsa verde over each fillet. Serve with extra lemon wedges if desired.
Tools you’ll need
- Grill or grill pan
- Small bowl
- Small saucepan
- Chef's knife
- Cutting board
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