Salsa Verde

Slow Roasted Salsa Verde Salmon

Slow Roasted Salsa Verde Salmon

Total Time: 40 minutes
Servings: 2
Recipe by: Holly Darnell, Get Saucy™ Board of Dietitians 

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Ingredients

Slow Roasted Salsa Verde Salmon:

  • 1 pound skin on salmon filets, cut into 2 portions
  • 1 teaspoon sea salt
  • 1/2 red onion, cut into wedges
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons Get Saucy™ Salsa Verde, divided
  • 1 lemon, sliced into rounds
  • 1 Tablespoon capers

Arugula & Summer Squash Salad:

  • 2 zucchini, shaved into ribbons
  • 2 yellow summer squash, shaved into ribbons
  • 2 cups arugula
  • 2 green onions, thinly sliced
  • 1/4 cup fresh basil, thinly sliced (chiffonade)
  • 2 tablespoons fresh mint, torn
  • 2 Tablespoons olive oil
  • ½ lemon, juiced
  • 1 Tablespoon Get Saucy™ Salsa Verde
  • 1/2 teaspoon sea salt

Instructions 

  1. Preheat the oven to 325. In a 9x13 baking dish, place the salmon skin side down. Season with salt. 
  2. Add the red onion wedges to the pan around the salmon. Pour the olive oil over the salmon and around the edges. Spoon 1 tablespoon of salsa verde over each piece, then top with 2–3 lemon slices per fillet.
  3. Transfer to the oven and roast for 18-20 minutes or until the salmon is opaque and flakes easily with a fork.
  4. Remove from the oven, remove the lemon slices and spoon the remaining 1 tablespoon salsa verde over the top of each salmon filet.
  5. While the salmon is roasting, prepare the arugula and squash salad. Using a mandolin or a peeler, shave the zucchini and squash into ribbons. Add to a large bowl along with the arugula and green onions.
  6. In a small bowl, whisk together the olive oil, lemon juice, salsa verde, and sea salt until well combined. Pour the dressing over the vegetables and toss gently to coat. Add the basil and mint, and toss again until evenly distributed.
  7. Let the salad sit for 5 minutes before serving to allow the squash to soften slightly and absorb the flavors.
  8. Serve the salmon over the salad. Finish with flaky sea salt and capers before serving.

Notes: 

Salmon: Store in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 275. Place the salmon on a rimmed baking sheet with aluminum foil and warm until it reaches an internal temperature of 125-130.

Salad: Best enjoyed fresh, but can be stored in an airtight container (undressed) for up to 2 days. If already dressed, it will soften and is best eaten within 24 hours.

Dressing: Store in an airtight container in the refrigerator for up to 4 days. Shake or whisk before using.