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Roasted Salmon with Potatoes, Fennel, & Salsa Verde

From Our Kitchen

In a small bowl, mix together parsley, basil, capers, anchovy paste, garlic, 3 Tbs. olive oil, 1 tsp. lemon juice, and a pinch of salt and pepper. Should be made a few hours in advance. Preheat oven to 325º


2 lbs. fresh salmon, cut into 4 pieces
1 lb. fingerling potatoes, cut in half
1 bulb fennel, cut into small cubes
1 small bag baby spinach
6 shallots, quartered
2 Tbsp.+ lemon juice
⅓ cup parsley, chopped
3 Tbsp. basil, chopped
1 Tbsp. capers, chopped
½ tsp. garlic, chopped
⅛ tsp. anchovy paste
3 Tbsp.+ olive oil
salt and pepper


In a large bowl, mix together fennel, onions, 2 Tbsp. olive oil, and a pinch of salt and pepper. Place on a sheet pan and roast until golden brown and tender-about 20 minutes.

Sprinkle salt and pepper on salmon. Line sheet pan with parchment paper-place salmon on top and roast for 10-12 minutes.

When potatoes are ready, toss in a bowl with the baby spinach and 1 Tbs. lemon juice. Divide onto plates. Place salmon on top. Spoon over some salsa verde.

Serves 4