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Roasted salmon with wild garlic salsa verde

Based on 7 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g salmon fillets
50 g wild garlic
shallot
lemon
200 ml olive oil
30 g parsley
15 g mint
1 tbsp Dijon mustard
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • fine grater
  • 2 bowls
  • baking dish

Nutrition per serving

Cal
704
Protein
27 g
Fat
63 g
Carb
9 g
  • Step 1/3

    Preheat the oven to160°C/320°F. Peel and slice shallot into fine rings. Zest the lemon. Add shallots, lemon zest, and some olive oil to a small bowl, mixing to combine.
    • shallot
    • lemon
    • 3 tbsp olive oil
    • oven
    • cutting board
    • knife
    • fine grater
    • bowl

    Preheat the oven to160°C/320°F. Peel and slice shallot into fine rings. Zest the lemon. Add shallots, lemon zest, and some olive oil to a small bowl, mixing to combine.

  • Step 2/3

    Season salmon with salt, then transfer to a small baking dish. Pour the shallot-lemon oil over it, and let roast in the oven for approx. 12 - 15 min. depending on your preferred level of doneness.
    • 500 g salmon fillets
    • salt
    • baking dish

    Season salmon with salt, then transfer to a small baking dish. Pour the shallot-lemon oil over it, and let roast in the oven for approx. 12 - 15 min. depending on your preferred level of doneness.

  • Step 3/3

    In the meantime, prepare the salsa verde. Halve and juice the lemon. Finely chop the wild garlic, parsley, and mint. Add herbs to a bowl with Dijon mustard, lemon juice, and remaining olive oil. Season with salt and pepper. Serve roasted salmon with wild garlic salsa verde. Enjoy!
    • 50 g wild garlic
    • 30 g parsley
    • 15 g mint
    • 1 tbsp Dijon mustard
    • pepper
    • bowl

    In the meantime, prepare the salsa verde. Halve and juice the lemon. Finely chop the wild garlic, parsley, and mint. Add herbs to a bowl with Dijon mustard, lemon juice, and remaining olive oil. Season with salt and pepper. Serve roasted salmon with wild garlic salsa verde. Enjoy!