Salmon with Salsa Verde
Pan-seared salmon fillets finished with bright, herbaceous salsa verde. Ready in under 20 minutes with minimal cleanup.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 35g
Ingredients
- 1 cup fresh parsley (loosely packed)
- ½ cup fresh basil
- 1 clove garlic clove
- ½ lemon lemon (juiced)
- 3 tbsp olive oil
- 4 fillets salmon fillets (skin-on), 6 oz each
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Instructions
- 1
Pulse parsley, basil, and garlic in a food processor until finely chopped.
- 2
Add lemon juice and 3 tbsp olive oil. Pulse until emulsified but still textured.
- 3
Pat salmon dry with paper towels. Season skin-side and flesh-side with salt and pepper.
- 4
Heat 2 tbsp oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Lay salmon skin-side down. Do not move for 4 minutes until skin is golden and crispy.
- 6
Flip fillets and cook flesh-side 2–3 minutes until opaque and barely firm to the touch.
- 7
Transfer salmon to a plate. Spoon salsa verde over each fillet and serve immediately.
Tools you’ll need
- food processor
- 12-inch skillet
- paper towels
- spatula
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