This stunning meal comes together quickly on a single baking sheet and is brimming with fresh flavor and wholesome appeal. Minimal ingredients and low effort, it’s equally perfect for busy weeknights and easy entertaining.
The vibrant color palette is this easy meal’s first attention grabber. My husband thinks it looks Christmas-y, while a friend claimed it evokes thoughts of the Italian flag.
The flavor, however, lives up to its advance visual billing. Tender salmon is adorned with an herby, crunchy, ever-so-lightly tangy topping and surrounded by sweet, juicy tomatoes.
Roasting concentrates the flavor of the tomatoes. It also breaks them down to the point that they are a little bit saucy – ideal for mixing into a side of orzo, rice, or crusty bread, or simply enjoying with the salmon and a green vegetable or simple salad.
To cook the tomatoes sufficiently, they get a 10-minute head start in the oven. Then the salmon is added, topped with the pesto or Italian salsa verde, nuts, and crumbled cheese, and returned to the oven.
For a fresh, flavor-packed entrée, you could top the salmon with the green sauce alone. But the nuts (I like walnuts) add welcome crunch, while the cheese (feta or goat cheese work well, although roughly chopped pieces of a good Parmesan would be lovely) elevates the dish with its tangy, salty note.
The whole process takes just over a half hour and is truly low effort. This may be the cook’s favorite detail!
I’ve also made the recipe with Italian Salsa Verde as well as pesto. The flavor is somewhat different but equally fresh, herby, and delicious.
The salmon becomes an incredibly easy meal if you have a freshly made batch of either sauce on hand–or some in the freezer. And while homemade delivers the freshest flavor, store-bought pesto may certainly be used for a convenient shortcut.
A few added details on the green sauce: I linked my easiest basic (but delicious!) pesto above, but I have many, so feel free to search “pesto” for alternatives using spinach, kale, and a variety of other greens. Or use your favorite store-bought, as mentioned. I do find that the parsley-based Italian salsa verde maintains its green color better than a basil pesto, but they are all worthy options.
I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Salmon Verde
Ingredients
- 1½ cups (9oz) cherry or grape tomatoes, halved if large
- 2 tablespoons (30g) + ¼ cup (60g) pesto or Italian Salsa Verde, divided use
- Kosher salt and freshly ground pepper
- 1 (1½lb) salmon fillet or 4 (6oz) pieces (with or without skin, as preferred)
- ⅓ cup (38g) chopped walnuts (may omit if not a fan or use pecans or 2-3 tablespoons pine nuts)
- ⅓ cup (38g) crumbled feta or goat cheese
- Optional for serving: fresh basil or parsley for garnish, lemon wedges
Instructions
- Preheat the oven to 400℉ and lightly grease a rimmed baking sheet or baking dish that is large enough to fit the salmon in an even layer. Or line with parchment for easy removal and cleanup.
- Mix the tomatoes and 2 tablespoons pesto. You may do this right on the baking sheet/dish or use a bowl and then transfer, if preferred.
- Roast the tomatoes for 10 minutes.
- Meanwhile, set out the salmon and pat dry.
- After 10 minutes, remove the tomatoes from the oven, and move them to the sides of the dish. Place the salmon, skin-side down, in the center.
- Sprinkle the salmon with salt and pepper. Dollop the ¼ cup pesto over the top, and then spread into an even layer. Sprinkle with the chopped walnuts, followed by the crumbled feta or goat cheese. I sprinkle some of the feta and walnuts over the tomatoes too. (Tip: If using lemon wedges, you may add them to the dish, if desired. Roasting them mellows their flavor.)
- Bake for 15-20 minutes, or until the salmon is just barely cooked through. If using leaner, wild salmon, start checking for doneness after 10 minutes (my last sockeye fillet was finished in 12 minutes). Checking doneness with a quick-read thermometer: Insert into thickest end. When using wild salmon, aim for 120°F. With farmed salmon, a slightly higher temperature of 125-130°F is often preferred. When in doubt, you may cut into the center of a fillet and peek.
- Garnish with lemon wedges and fresh herbs, if desired, and enjoy.
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