Oven-baked salmon with salsa verde

This delicate salmon recipe is the perfect addition to your next dinner party or family spread. Served with zingy salsa verde and plenty of lemon; this dish is simple sophistication at its best

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 750 gram salmon fillet, skin on, boneless
  • 2 cup parsley, plus extra to serve
  • 3/4 cup olive oil
  • 1/4 cup drained baby gherkins
  • 2 tablespoon baby capers in vinegar, drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 lemon, zested, then thinly sliced, plus extra to serve
  • 1 garlic clove, thinly sliced


  • 1
    Preheat oven to 180°C. Line a large, shallow-sided oven tray with baking paper.
  • 2
    Place salmon skin-side down onto the tray.
  • 3
    In a small food processor, pulse parsley, olive oil, gherkins, half the capers, mustard, vinegar and lemon zest until well combined. Season and set aside.
  • 4
    Arrange sliced lemon, remaining capers and garlic over salmon. Season.
  • 5
    Bake for 15-20 minutes until just cooked through. Serve dish straight away, drizzled with salsa, parsley and extra lemon halves.