Sheet Pan Salmon with Salsa Verde

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.

Step 2

Mince the garlic clove until the pieces are smaller than a grain of rice, about pencil-tip-dot size, by rocking a knife blade over it on the cutting board.

Step 3

Pour the basil and parsley into a food processor or blender, add the minced garlic, the zest of the lemon, 3 tablespoons of olive oil, and a pinch of salt and pepper.

Step 4

Pulse or blend until the herbs are finely chopped and the mixture looks like a thick, chunky paste, about 8 pulses or 10 seconds of blending.

Step 5

Squeeze the lemon juice into the salsa verde and stir with a spoon until combined; taste and add another pinch of salt or pepper if needed.

Step 6

Pat the salmon fillets dry on both sides using paper towels so the skin will crisp in the oven.

Step 7

Place the salmon fillets skin-side down on a sheet pan, drizzle the remaining 1 tablespoon of olive oil over the flesh side, and sprinkle with a small pinch of salt and pepper.

Step 8

Slide the sheet pan into the preheated 425°F oven and roast until the salmon flesh is opaque and flakes gently when you press it with a fork, 12–14 minutes.

Step 9

Remove the sheet pan from the oven using oven mitts and transfer the salmon fillets to serving plates using a thin spatula.

Step 10

Spoon the salsa verde generously over the top of each salmon fillet in a mound covering the center of the fish.