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Recipes

Roasted Salmon With Citrus Salsa Verde

By Botanica Restaurant, LA

4.6

(82)

Large fillet of salmon topped with an herby salsa verde.
Photo by Chelsea Kyle, Food Styling by Michelle Gatton

Paprika gives smoky, spicy balance to bright citrus and herb flavors. If your paprika has been hanging out in the back of the spice cabinet for longer than six months, though, it might be time to start fresh.

Recipe information

  • Yield

    4 servings

Ingredients

1

shallot, very thinly sliced into rings

Finely grated zest from 1 orange, divided

Finely grated zest from 1 lemon, divided

1

Tbsp. plus ½ cup extra-virgin olive oil

1

lb. salmon fillet, preferably wild

Kosher salt

½

cup chopped cilantro

½

cup chopped parsley

1

small garlic clove, finely grated

½

tsp. smoked paprika

Fresh juice from 1 orange

Fresh juice from 1 lemon

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 250°. Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture. Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.

    Step 2

    Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and ½ cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.

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