Roast Salmon with Lemony Basil Sauce

No bowls, boards or even knives are required for this recipe. While chef Renee Erickson of Boat Street Café in Seattle roasts salmon fillets, she prepares her vibrant basil sauce entirely in a blender—she even makes extra to drizzle over canned sardines for lunch the next day.

Slideshow: More Seafood Recipes

Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
  • Active:
  • Total Time:
  • Servings: 4

Ingredients

  • 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

How to make this recipe

  1. Preheat the oven to 400°. Set the salmon fillets on a rimmed
baking 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.

  2. 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.


Make Ahead

The basil sauce can be refrigerated overnight.

Contributed By Photo © Fredrika Stjärne

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1056850 recipes/roast-salmon-lemony-basil-sauce 2015-12-30T16:42:06+00:00 Renee Erickson meals|weeknight-dinner|roasting recipes,roast-salmon-lemony-basil-sauce 1056850

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: rparker069

Review Body: Do salmon dries out quickly? I am always worried about eating it not fully cooked. It always looks great but it don't look cooked at all. I really do want to try your way of cooking this dish and want to give this a chance.

Date Published: 2016-08-23

Author Name: Summer Tebbs

Review Body: How much basil and parsley do you need for this?

Date Published: 2016-08-22

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