Salmon & Almond Salsa Verde with Roasted Potatoes & Sautéed Zucchini

Salmon & Almond Salsa Verde

with Roasted Potatoes & Sautéed Zucchini

40 MIN
4 Servings
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From the Test Kitchen

For a bright burst of flavor, we’re serving these simply seared salmon fillets with a rustic take on Italian salsa verde featuring fresh rosemary, roasted almonds, and briny capers.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Salmon & Almond Salsa Verde with Roasted Potatoes & Sautéed Zucchini
Title
  • 4 Skin-On Salmon Fillets
  • 1¼ lbs Potatoes
  • 1 Shallot
  • 2 Zucchini
  • 2 Tbsps Sliced Roasted Almonds
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • 1 bunch Rosemary
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Red Wine Vinegar
  • 2 oz Salted Butter
  • 2 Bell Peppers
time-saving
tips & techniques
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, finely chop the capers. Finely chop the almonds. Keeping half the rosemary sprigs whole, pick the leaves off the remaining stems, then finely chop the leaves. Peel 2 cloves of garlic. Keeping 1 clove whole, using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and thinly slice the shallot.

Make the salsa verde
3 Make the salsa verde

In a bowl, combine the chopped capers, chopped almonds, chopped rosemary, half the vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

Cook the fish
4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip the fish and add the butter, whole garlic clove, and whole rosemary sprigs. Cook, frequently spooning the butter mixture over the fish, 2 to 4 minutes, or until the fish is coated and cooked through.* Leaving any browned bits (or fond) in the pan, transfer the cooked fish to a plate. Carefully remove and discard the garlic clove and rosemary sprigs from the pan. Pour the remaining butter from the pan into the bowl of salsa verde; stir to combine.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the vegetables & serve your dish
5 Cook the vegetables & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat. Add the remaining vinegar (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish with the roasted potatoes and cooked vegetables. Top the fish with the finished salsa verde. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, finely chop the capers. Finely chop the almonds. Keeping half the rosemary sprigs whole, pick the leaves off the remaining stems, then finely chop the leaves. Peel 2 cloves of garlic. Keeping 1 clove whole, using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and thinly slice the shallot.

Prepare the remaining ingredients
Make the salsa verde
3 Make the salsa verde

In a bowl, combine the chopped capers, chopped almonds, chopped rosemary, half the vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip the fish and add the butter, whole garlic clove, and whole rosemary sprigs. Cook, frequently spooning the butter mixture over the fish, 2 to 4 minutes, or until the fish is coated and cooked through.* Leaving any browned bits (or fond) in the pan, transfer the cooked fish to a plate. Carefully remove and discard the garlic clove and rosemary sprigs from the pan. Pour the remaining butter from the pan into the bowl of salsa verde; stir to combine.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish
Cook the vegetables & serve your dish
5 Cook the vegetables & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat. Add the remaining vinegar (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish with the roasted potatoes and cooked vegetables. Top the fish with the finished salsa verde. Enjoy!

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