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Salmon with Salsa Verde

Heart Healthy Salmon with Salsa Verde Recipe

                   
Salmon with Salsa Verde
Grilled salmon is topped with a unique, herbaceous sauce in this mouthwatering seafood main dish. Chopped shallots, fresh parsley, and capers combine for a deliciously potent flavor.
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Ingredients
Recipe yields 4 servings
Salsa Verde
1/4 cup chopped flat-leaf parsley
1/4 cup blanched basil or dill
2 Tbsp celery leaves
1 small jalapeño pepper, seeded and chopped
2 tsp chopped shallots
2 tsp capers
1/2 tsp chopped anchovies
Crushed red pepper flakes to taste
1/8 tsp salt
Black pepper to taste
1/4 cup extra virgin olive oil
Salmon
4 salmon fillets (4 oz each), skinned
1 Tbsp extra virgin olive oil
1 tsp black pepper
Lemon slices, for garnish
Steamed asparagus spears (optional)
Fresh parsley sprigs, for garnish
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Helpful how to videos
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Directions
Step 1

In a blender, combine all the salsa verde ingredients and purée until smooth.

Salmon
Step 1

Lightly coat a grill rack or grill pan with nonstick cooking spray and heat grill to medium high heat. Rub salmon with oil and pepper and grill fillets face down for 3 to 4 minutes on each side.

Step 2

On each plate, drizzle 1/4 of the salsa verde. Top the salsa verde with lemon slices, if using. Arrange salmon on top of lemon slices and top with steamed asparagus spears and parsley sprigs, if desired.

Time: 30 minutes
Servings: 4
Calories: 187
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 salmon fillet (4 oz), 1 Tbsp sauce
Per serving:
calories:187
total fat:21g
sat fat:1g
cholesterol:66mg
sodium:116mg
total carb:1g
fibers:0g
proteins:28g

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Heart Healthy Salmon with Salsa Verde Recipe
Ingredients
Recipe yields 4 servings
Salsa Verde
1/4 cup chopped flat-leaf parsley
1/4 cup blanched basil or dill
2 Tbsp celery leaves
1 small jalapeño pepper, seeded and chopped
2 tsp chopped shallots
2 tsp capers
1/2 tsp chopped anchovies
Crushed red pepper flakes to taste
1/8 tsp salt
Black pepper to taste
1/4 cup extra virgin olive oil
Salmon
4 salmon fillets (4 oz each), skinned
1 Tbsp extra virgin olive oil
1 tsp black pepper
Lemon slices, for garnish
Steamed asparagus spears (optional)
Fresh parsley sprigs, for garnish
Directions
Step 1

In a blender, combine all the salsa verde ingredients and purée until smooth.

Salmon
Step 1

Lightly coat a grill rack or grill pan with nonstick cooking spray and heat grill to medium high heat. Rub salmon with oil and pepper and grill fillets face down for 3 to 4 minutes on each side.

Step 2

On each plate, drizzle 1/4 of the salsa verde. Top the salsa verde with lemon slices, if using. Arrange salmon on top of lemon slices and top with steamed asparagus spears and parsley sprigs, if desired.

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