Description
A bright and flavorful Mediterranean-style salmon dish featuring citrus-marinated fillets, roasted to perfection, and topped with a vibrant olive salsa verde.
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Olive Salsa Verde:
- 1/2 cup pitted green olives, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons capers, drained and chopped
- 1 small shallot, finely diced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, lemon zest and juice, orange zest and juice, garlic, oregano, salt, and pepper.
- Place the salmon fillets on the prepared baking sheet. Pour the citrus marinade over the salmon, turning to coat. Let marinate 10 minutes.
- Roast the salmon for 12–15 minutes, or until cooked through and flaky.
- While the salmon roasts, make the salsa verde: In a medium bowl, combine olives, parsley, mint, capers, shallot, olive oil, red wine vinegar, salt, and pepper. Stir to blend.
- Serve the salmon topped with the olive salsa verde.
Notes
For best results, use fresh herbs. The salsa verde can be made ahead and refrigerated for up to 2 days.
Nutrition
- Calories: 420 kcal
- Sugar: 3 g
- Fat: 28 g
- Carbohydrates: 6 g
- Protein: 36 g