Herb and Caper Crusted Salmon
- 1 cup loosely packed parsley leaves
- 2 Tablespoons fresh dill
- 1-1/2 Tablespoons drained capers
- zest of 1 lemon
- 2 garlic cloves
- salt and pepper
- pinch red chili pepper flakes
- extra virgin olive oil
- 4, 5-6oz salmon filets
- Start by making the caper and dill-infused gremolata – which is just a fancy name for chopped parsley, lemon zest, and garlic. You got this!
- In the middle of a large cutting board, pile 1 lightly packed cup fresh parsley leaves, 2 Tablespoons fresh dill, the zest of 1 lemon, 1-1/2 Tablespoons drained capers, 2 garlic cloves, salt, pepper, and a pinch of red chili pepper flakes. Capers and salmon go together like Lincoln and frozen peas which is why I added so many to the gremolata. I am obsessed with the flavor combo!
- Chop the ingredients until they’re finely minced, then slice the lemon into wedges and drizzle a bit of the juice into the mixture. It doesn’t have to be too wet, you just want the ingredients to be well combined.
- Next, rub 4, 5-6oz salmon filets with extra virgin olive oil then season generously with salt and pepper. The salmon should NOT smell fishy. If it does, it’s old. Go somewhere else! Here in the Midwest it can be difficult to find salmon – and most fish/shellfish for that matter – that’s not previously frozen but I have zero problems with that as long as it smells fresh. I buy wild-caught whenever possible, too.
- After seasoning the salmon, place it top side down in the herb mixture, then you use your fingers to cover the sides, too
- Place the salmon filets onto a foil lined, nonstick sprayed baking sheet then bake at 400 degrees for 7-9 minutes. Trust me, that’s all the time they need!
- Transfer the salmon filets onto plates then serve with fresh lemon wedges. Add a drizzle, then dig in!