Salmon Baked in Salsa Verde

This image courtesy of Joseph DeLeo


Cooking Methodbaking



Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish, blender, food processor



Taste and Textureherby, hot & spicy, tangy


  • 6 (4-ounce) salmon fillets
  • Coarse salt and freshly ground black pepper
  • 2 garlic cloves
  • 1 pobiano chile stemmed, seeded, and chopped
  • ½ bunch cilantro, leaves only, chopped
  • ½ bunch Italian parsley, leaves only, chopped
  • 6 scallions, white and light green parts only, chopped
  • 3 Roma tomatoes, cored, seeded and chopped
  • ½ cup water
  • 2 tablespoons fruity olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon coarse salt
  • Lemon wedges, for serving


  1. Preheat the oven to 350°F. Season the fish all over with salt and pepper and place in an oiled baking dish.

  2. To make the salsa, combine all of the ingredients in a blender or food processor and puree.

  3. Pour the salsa over the fish and bake 8 to 12 minutes, until the thickest part of the fish is cooked through. Serve hot with lemon wedges and the salsa spooned on top.


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