BAKED SALMON WITH ARUGULA SALSA VERDE

This recipe works well with halibut, as well.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

SERVING SIZE:

Serves 4

INGREDIENTS:

For The Sauce:

1 cup finely chopped arugula

⅔ cup finely chopped fresh flat-leaf parsley

½ cup extra-virgin olive oil

¼ cup capers, rinsed and drained

1 tsp grated lemon zest

2 Tbsp fresh lemon juice (from 1 large lemon)

Kosher salt

¼ tsp crushed red pepper flakes

For The Fish:

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp chopped fresh chives

1 tsp grated lemon zest

4 (4-oz) skinless salmon fillets, each about 1 inch thick

1 Tbsp extra-virgin olive oil

Kosher salt and freshly ground pepper

Lemon wedges, for serving (optional)

INSTRUCTIONS:

Combine arugula, parsley, olive oil, capers, lemon zest, lemon juice, ¾ tsp salt, and red pepper flakes in a small bowl.

Preheat oven to 375°F. Mix parsley, chives, and lemon zest in a small bowl. Coat salmon fillets all over with olive oil. Put on a rimmed baking sheet. Season with 1 tsp salt and ¾ tsp pepper. Sprinkle herb mixture over top of fish, pressing slightly to adhere.

Bake fish 9 to 10 minutes. Put 1 fish fillet on each of 4 plates. Spoon arugula salsa verde alongside. Serve with lemon wedges, if desired.

Adapted from Giada