Pan-Roasted Salmon with Salsa Verde
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein
476 cal
35g protein
3g carbs
36g fat
per serving · estimated
Ingredients
- 4 (6 oz each) salmon fillets
- 1/2 cup fresh parsley
- 1 tbsp capers
- 1 garlic cloves
- 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/2 tbsp red wine vinegar
Method (tap to check — screen stays awake)
- Pat salmon dry and season with salt.
- Sear skin-side down in a little oil over medium-high heat for 5 minutes, then flip and cook 3 more minutes.
- Finely chop parsley, capers, and garlic; mix with olive oil, vinegar, and lemon juice for salsa verde.
- Spoon the salsa verde over the salmon and serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.