Salmon paired with a tangy salsa verde is a truly unforgettable flavor combination—fresh, zesty, and perfectly balanced. Whether you’re hosting a festive Christmas gathering or preparing a spread for a casual buffet, a beautifully roasted side of salmon makes an impressive and delicious centerpiece. The vibrant green salsa not only adds a burst of color but also enhances the richness of the fish with its sharp, herbaceous notes. It’s a dish that feels both elegant and effortless—ideal for entertaining.
This recipe takes approximately 20 minutes to prepare and just 30 minutes to cook, making it a wonderfully time-efficient option for busy days or special occasions alike. Serving up to four people, it strikes the perfect balance between convenience and flavor. Not only is it quick and easy to make, but the end result is also incredibly delicious—full of fresh, vibrant flavors that are sure to impress your guests or satisfy your family. Whether you’re looking for a simple weeknight dinner or a standout dish for a festive meal, this recipe delivers on all fronts.
side of salmon- ingredient list!
Here is the short list of ingredients you need in order to make this delicious meal!
Ingredients for the salsa Verde-
Regarding the green salsa
15g of chopped flatleaf parsley leaves, 5g of chopped mint leaves, and 3 tablespoons of capers
Six drained anchovy fillets in olive oil with one smashed garlic clove
Ingredients for the side of salmon roast-
Cut each of the four large vine-ripened tomatoes into eight slices.
One salmon side weighing 2.5 kg/5½ lb to 2.75 kg/6 lb, scaled off and sliced in half, OR two 1 kg/1¼ lb salmon fillets
One tablespoon of capers
Half a teaspoon of dried chilli flakes and two sliced garlic cloves
One big bouquet of fresh thyme
Three teaspoons of salt, freshly ground black pepper, and olive oil
Ingredients for the steamed potato side-
Waxy potatoes, like Charlotte, 1.8 kg/4 lb, 20g/¾oz butter, and melted salt
Side of salmon with salsa verde- step by step instruction method-
Step 1
Preheat the oven to 220C/425F/Gas 7. To begin preparing the vibrant salsa verde, gather your fresh herbs and aromatics. Place the parsley and mint leaves into a pestle and mortar, followed by the capers, anchovy fillets, and a single peeled garlic clove. These ingredients form the foundation of the salsa’s bold, zesty flavor. Using the pestle, gently but firmly crush and mash the mixture together until it transforms into a coarse, rustic paste. Take your time to blend the flavors thoroughly, allowing the oils and juices from the herbs and anchovies to meld together.
Step 2
Once you’ve reached your desired consistency, season the mixture with a small pinch of salt to taste, being mindful that the anchovies and capers already bring some natural saltiness. The result is a punchy, herbaceous sauce that will perfectly complement the richness of the roasted salmon. Use a piece of non-stick baking paper to line the bottom of a large baking pan or roasting tin. Then, arrange the tomatoes in rows of four down the middle of the paper (diagonally if needed to accommodate your salmon in the tin).
Step 3
Add half of the chilli flakes, garlic pieces, a tablespoon of capers, and all but one large sprig of thyme. Pour in 150ml/5fl oz of water, 3 teaspoons of oil, and salt to taste. In addition to making a delicious sauce to serve with the salmon, this will keep the salmon from sticking.
Step 4
Take one salmon fillet and begin by brushing the skin side generously with a little olive oil—this will help it crisp up nicely during roasting and prevent sticking. Lightly season the skin with a pinch of salt to enhance its natural flavor. Next, place the fillet skin-side down directly on top of the bed of prepared tomatoes in your roasting dish, allowing the fish to rest securely and soak up the juices as it cooks. Once in place, season the flesh side of the salmon with another light sprinkle of salt to ensure the flavors are balanced throughout.
Step 5
Then, carefully spoon the prepared salsa verde over the top of the salmon, spreading it evenly to create a flavorful herb crust. Be sure to cover the surface generously so the zesty, aromatic mixture infuses the fish as it roasts, creating a beautifully flavorful main dish.
Step 6
Place the cut face of the second salmon fillet, skin-side up, on top of the salsa verde salmon after lightly seasoning it. Scatter the remaining chilli flakes and the leaves from the remaining thyme sprig over the skin after brushing it with olive oil. Add salt and freshly ground black pepper to taste.
Step 7
Place the roasting dish in the preheated oven and roast the salmon for approximately 25 minutes. During this time, the fish will slowly cook through, allowing the flavors of the salsa verde and tomatoes to infuse the fillet. Keep an eye on it as it cooks—the skin should turn a light golden brown and crisp slightly at the edges, while the flesh remains tender and just slightly pink in the center, indicating it’s perfectly cooked and moist.
Step 8
Once done, carefully remove the salmon from the oven and set it aside to rest for a few minutes. This short resting period allows the juices to redistribute evenly throughout the fish, ensuring a succulent texture and rich, well-developed flavor when served.
Step 9
Bring 2.5cm/1in of water to the boil in a large pan, then reduce to a simmer. Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt.
Step 10
Place a tight-fitting lid on the pan and steam it for about 20 minutes, monitoring the water level frequently, until it is tender but not coming apart when punctured with the tip of a tiny knife. Serve the potatoes after transferring them to a bowl and brushing them with a little melted butter. Slice the fish into serving-sized pieces before serving. Serve with steamed potatoes on the side, some roasted tomatoes, and some of the cooking juices spooned over.
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