Recipe: Toscano's Salmon Fillets with a Salsa Verde

From Toscano's Family Table by Joanne Toscano

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Toscano's Family Table - by Joanne Toscano

Toscano's Family Table - by Joanne Toscano

Toscano's Family Table - by Joanne Toscano - Salmon Fillets with a Salsa Verde


Joanne Toscano has written a lovely book, Toscano's Family Table – Recipes and Writings, full of the joys of food and Italian family feasts. We've selected this recipe as one that embodies the philosophy of her book and Italian family cooking. Plus, it's easy, delicious and great for entertaining, now or at any time of year.

I really love this dish (in fact, my husband and I chose it as part of our wedding banquet) because it requires little preparation, is quick to make and looks special on the plate—the rich green of the sauce contrasting so beautifully with the pink of the salmon.

The piquant nature of the salsa verde, as well as freshening up the dish, is also a great match for the rich salmon. You can mix and match the green herbs for this sauce—both coriander and chervil work well—and I just tend to use whatever I have on hand. It can also be pure´ed if you like, but I prefer the texture obtained by hand chopping.

Note: Salsa verde can discolour with time, so it is best to make it just before you cook the salmon.

    Salsa verde

    • 1 garlic clove
    • 2 cups fresh green herbs (for example basil, mint, parsley)
    • 1 tablespoon capers
    • 2-3 anchovies
    • 2 teaspoons lemon zest
    • 1 teaspoon lemon juice
    • 1⁄3 cup extra-virgin olive oil
    • salt flakes, freshly ground black pepper


    • 4 even-sized salmon fillets (I prefer the middle cuts)
    • 1 tablespoon olive oil salt flakes

To make the salsa verde

Finely chop garlic, herbs, capers and anchovies, and combine with lemon zest, lemon juice and oil. Season (you will need pepper but not much salt because of the anchovies).

For the salmon

Preheat oven to 250°C (480°F).

Rub salmon fillets with oil and plenty of salt flakes. Sear skin-side down in an ovenproof saute´ pan for a few minutes, until the skin is crispy.

Transfer pan to the oven and cook, uncovered, for a further 5-10 minutes, depending on the size of the fillet (the salmon should be just cooked).

To serve

Serve salmon skin-side up with a dollop of salsa verde, a side of baked asparagus (see recipe on page 116).


Reproduced with permission from Toscano's Family Table – Recipes and Writings by Joanne Toscano, published by Slattery Media (Melbourne, 2013; hc 228 pp) which retails in Australia for RRP A$50.00 subscribers and readers can buy Toscano's Family Table direct from the publisher by clicking here or on the link below, and receive free postage anywhere in Australia.

Buy Toscano's Family Table from The Slattery Media Group


  • Melbourne (VIC)

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October 14th, 2013
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