Roast Salmon with Lemony Basil Sauce

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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 RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners

Roast Salmon with Lemony Basil Sauce
Photo: © Fredrika Stjärne
Active Time:
20 mins
Total Time:
20 mins
Yield:
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

Directions

  1. 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.

  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.

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