Salsa Verde Salmon Fillet with Zucchini & Fingerling Potatoes - Innit

Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 1 1/2 lb

Spices

  • Black Pepper 3 pinches

  • Kosher Salt 5 tsp

Produce

  • Lemon 1

  • Zucchini 2

  • Fresh Oregano 1/2 bunch

  • Fresh Garden Thyme 1 sprig

  • Red Onion 1/2

  • Garlic Clove 3 cloves

  • Italian Parsley 1/2 bunch

  • Fresh Fingerling Potato 1 1/2 lb

Pantry

  • Olive Oil 17/32 cup

Canned/Bottled Goods

  • Pickled Caper 1 Tbsp

Preparation

  1. Preheat

    Preheat the oven to 425F. Line two sheet pans with foil.

    Connect Oven
  2. Bake Potatoes

    Season potatoes on prepared baking sheet. Bake for 25 minutes, cut side down.

    • 1 pinch Black Pepper
    • 1 1/2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 1 1/2 lb, halved Fresh Fingerling Potato
  3. Season & Bake Salmon

    Season salmon. Bake for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 tsp Olive Oil
    • 1 pinch Black Pepper
    • 1 tsp Kosher Salt
    • 1 1/2 lb Wild Atlantic Salmon
  4. Cook Zucchini

    Toss zucchini with olive oil, thyme, & garlic. Season with salt & pepper. Bake for 12 minutes.

    • 1/2 tsp Kosher Salt
    • 1 sprig, leaves removed Fresh Garden Thyme
    • 1 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 2, 1/4" circles Zucchini
    • 3 cloves, minced Garlic Clove
  5. Flavor Creation

    Combine all ingredients in a small bowl.

    • 1 Tbsp, finely chopped Pickled Caper
    • 1/2 bunch, finely chopped Fresh Oregano
    • 1/2 bunch, finely chopped Italian Parsley
    • 1 tsp Kosher Salt
    • 1, zested and juiced Lemon
    • 1/4 cup Olive Oil
    • 1/2, finely diced Red Onion
  6. Plate, Serve and Enjoy!

    Pair with good music.

    • 1 cup Salsa Verde

Nutrition

  Amount per
serving
Daily value percentage
Calories 640 kcal  
Total Fat 39.0 g 50%
Total Saturated Fat 6.0 g 29%
Unsaturated Fat 33 g  
Low Cholesterol 95 mg 31%
Sodium 3060 mg 130%
Total Carbohydrate 33 g 12%
Good Source: Fiber 7 g 24%
Sugars Total 5 g  
Excellent Source: Protein 39 g 78%
Excellent Source: Vitamin C 65 mg 70%
Calcium Ca 152 mg 10%
Good Source: Iron 5.5 mg 30%
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By Innit Culinary Team