Walnut Salsa Verde Over Crispy Salmon


Salsa verde is an easy to make sauce that takes a very simple dish and makes it fantastic. WATCH: Learn how to make this dish with this step-by-step video from Joanne!

Total Time
30 Mins

Total Time

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins


444 cal
Total Fat
38 g
Trans Fat
0 g
Polyunsaturated Fat
11 g
62 mg
533 mg
3 g
Dietary Fiber
1 g
25 g


  • 1/2 cup California walnuts
  • 3/4 cup fresh chopped flat leaf parsley
  • 3 tablespoons fresh chopped chives
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 3 tablespoons capers, chopped
  • 2 garlic cloves, minced
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 6 pieces of salmon fillet, skin removed, about 2 pounds
  • 3 tablespoons lemon juice
  • 6 lemon wedges as a garnish


  1. Preheat oven to 350°F. Place the walnut halves on a baking sheet and toast until fragrant and lightly golden, about 7 minutes. Let cool. Place the walnuts on a cutting board and coarsely chop.
  2. In a bowl, stir together the parsley, chives, thyme, oregano, capers, garlic and 1/2 cup extra virgin olive oil. Add the walnuts. Season to taste with salt and pepper.
  3. Heat the 3 tablespoons of olive oil over medium high heat in a large nonstick pan. Add the salmon in a single layer and cook until golden brown and crisp on one side, about 3 minutes. Turn the salmon carefully, season with salt and pepper, and continue to cook until golden brown and crisp on the second side, 2 to 3 minutes.
  4. In the meantime, add the lemon juice to the salsa verde. To serve, place 1 salmon fillet on each plate and top with the salsa verde. Garnish with lemon wedges and serve immediately.