Roasted Salmon with Cilantro-Pistachio Salsa Verde, Fennel & Burst Tomatoes
Elegant salmon with bright green sauce and roasted vegetables.
Daily recipe · April 28, 2026
A little about this dish
This spring-ready Italian-inspired main course pairs silky roasted salmon with a vibrant cilantro-pistachio salsa verde, sweet roasted fennel, and jammy cherry tomatoes. Cilantro is used in an unexpected but delicious way: blended with parsley, lemon, capers, and pistachios for a fresh, green sauce that feels bright and seasonal rather than predictable.
Ingredients (for 4)
- Cilantro — 1 packed cup — tender leaves and stems washed
- Salmon fillets — 4 pieces (about 6 oz each)
- Flat-leaf parsley — 1 packed cup — leaves only
- Fennel bulbs — 2 medium — trimmed and cut into 1-inch wedges
- Cherry tomatoes — 2 cups
- Pistachios — 1/2 cup — shelled and lightly toasted
- Large lemon — 1 — zest finely grated and juice divided
- Capers — 2 tbsp — drained
- Garlic — 2 cloves — one smashed and one finely grated
- Calabrian chili paste — 1 tsp
- Dijon mustard — 1 tsp
- Honey — 1 tsp
- Baby arugula — 2 cups
- Parmigiano-reggiano — 1 1/2 oz — shaved for serving
- Olive oil — 6 tbsp — divided
- Kosher salt — 1 1/2 tsp — or to taste
- Black pepper — 3/4 tsp — or to taste
Preparation
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Step 1 — 🔥🍽️🧻Preheat the oven to 425°F (220°C). Line a sheet pan or large baking dish with parchment if you like.
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Step 2 — 🍅🌿🔥Put the fennel wedges and cherry tomatoes on the pan. Toss with 2 tbsp olive oil, the smashed garlic clove, 1/2 tsp kosher salt, and a little black pepper. Roast for 15 minutes.
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Step 3 — 🌿🍋🥄In a food processor, pulse cilantro, parsley, pistachios, capers, grated garlic, lemon zest, 2 tbsp lemon juice, Dijon, honey, Calabrian chili paste, 3 tbsp olive oil, 1/2 tsp salt, and black pepper until finely chopped but still textured. Add 1 to 2 tsp water or a little more olive oil if needed to make it spoonable.
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Step 4 — 🐟🧂🫒Pat the salmon dry. Season with the remaining 1/2 tsp salt, black pepper, and a light drizzle of olive oil.
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Step 5 — 🐟🔥🍅Take the pan from the oven and move the vegetables aside to make space. Add the salmon fillets and roast for 10 to 12 minutes, until the salmon is just cooked and the tomatoes have burst.
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Step 6 — 🥬🍋🫒Toss the baby arugula with a squeeze of lemon juice and a tiny drizzle of olive oil.
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Step 7 — 🍽️🧀✨Spoon salsa verde onto plates or a serving platter. Arrange the roasted fennel, tomatoes, and salmon on top. Finish with the dressed arugula, shaved Parmigiano-Reggiano, extra pistachios if you want, and a little more lemon zest.
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Step 8 — 🍴🌿😋Serve right away with extra salsa verde on the side.
A final fox tip
If you want to lean even more seasonal, add a handful of blanched snap peas or asparagus to the tray for the last 8 minutes of roasting. The cilantro here works beautifully because it brings a softer, more citrusy lift than basil, especially with fennel and salmon. For a dinner-party look, serve everything on one large platter and let the green sauce pool dramatically underneath the fish.