Oven-Roasted Salmon with Herb-Citrus Salsa Verde

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender oven-roasted salmon fillets topped with a zesty herb-citrus salsa verde bring freshness and brightness to a Whole30 seafood dish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tbsp, rinsed and chopped capers
1 tsp lemon zest
2 tbsp lemon juice
3 tbsp olive oil (for salsa)
1 minced garlic clove

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Instructions

Step 1: Preheat oven to 400°F. Place 4 salmon fillets skin-side down on a lined baking sheet. Drizzle with 2 tbsp olive oil and season with 1 tsp sea salt and 1/2 tsp black pepper. Roast for 12-15 minutes until salmon flakes easily with a fork.
Step 2: While salmon roasts, combine 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp chopped capers, 1 tsp lemon zest, 2 tbsp lemon juice, 3 tbsp olive oil, and 1 minced garlic clove in a small bowl. Stir to make salsa verde.
Step 3: Remove salmon from oven and spoon herb-citrus salsa verde generously over each fillet. Serve immediately with steamed vegetables or a leafy green salad.