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

Renee Erickson

Gallery

© Fredrika Stjärne

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.