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Categories:
salmon extra-virgin olive oil kosher salt freshly ground pepper basil parsley oil lemon zest lemon juice capers garlic
Viewed: 32 - Published at: 9 years agoIngredients
- Four 6-ounce skinless salmon fillets
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 cup packed basil leaves
- 1/2 cup packed flat-leaf parsley leaves
- 2 oil-packed anchovy fillets
- 1/2 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon drained capers
- 1 small garlic clove
Method
- Preheat the oven to 400.
- Set the salmon fillets on a rimmedbaking sheet and rub all over with 1 tablespoon of the olive oil; season with salt and pepper.
- Roast for 10 minutes, until the salmon is just cooked through.
- Meanwhile, in a blender, puree the basil with the parsley, anchovies, lemon zest and juice, capers, garlic and the remaining 1/2 cup of olive oil until smooth; season with salt.
- Serve the basil sauce with the salmon.
