By roasting the fish with its sauce the flavors integrate in the pan and the cook is saved the bother of making a separate sauce.
6 4-ounce wild Alaskan salmon fillets*
Salt and freshly ground black pepper, to taste
Lemon wedges, for serving
Salsa Verde:
2 cloves garlic
1 poblano chile, stemmed, seeded, and chopped
½ bunch cilantro leaves, chopped
½ bunch Italian parsley leaves, chopped
6 green onions, white and light green only, trimmed and chopped
1 tablespoon white wine vinegar
3 Roma tomatoes, cored, seeded, and chopped
2 teaspoons dried oregano
⅓ cup water
2 tablespoons extra virgin olive oil
1 teaspoon salt
Preheat oven to 350 degrees F. Season salmon all over with salt and pepper and place in an oiled, ovenproof baking dish.
To make the salsa, combine all of the ingredients in a blender or food processor and puree.
Pour the salsa over the fish in the pan and bake 8 to 12 minutes, until the thickest part of the fish is done. Serve hot with lemon wedges and salsa spooned on top.
* According to the Monterey Bay Aquarium Seafood Watch program, wild salmon from Alaska is a Best Choice and wild salmon from California, Oregon, and Washington are a Good Alternative. Avoid farmed salmon. For more info about sustainable seafood, go to www.seafoodwatch.org.
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